Pan-fried Pork with Balsamic Lentil

  • Serves
  • Day 13
Cooking oil spray 4 x  120g or 4 ounce pork lion steaks 1 red onion, finely chopped 2 cloves garlic, crushed 2 tsp lightly crushed fennel seeds (optional) 1 tsp lemon zest 1/3 c reduced-salt chicken stock 2 x 400g or 14 ounce cans brown lentils, rinsed, drained 200g or 7 ounces baby spinach leaves 1 tbsp balsamic vinegar ¼ cup light toasted pine nuts 4 cups steamed green vegetables, to serve
Spray a large frying pan with oil and place over medium-high heat. Cook pork for 3-4 minutes each side, or until golden brown and cooked to your liking. Remove, cover loosely with foil and rest for 5 minutes. Lower heat to medium. Spray pan with more oil. Add onion to pan and cook, stirring occasionally, for 5 minutes. Add garlic, fennel seeds and zest, stirring for 30 seconds. Add stock and lentil to pan and simmer for 1 minute. Add spinach and cook until spinach is just wilted. Stir through balsamic vinegar and pine nuts. Divide lentil and spinach between serving plates and top with a piece of pork. Serve with steamed vegetables.   Recipe provided by TAPfit Dietician, Julie Masci. Original recipe by Chrissy Freer. Published in Healthy Food Guide October 2010 Issue.