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.