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Photo of Pork fillet in smoky tomato broth by WW

Pork fillet in smoky tomato broth

Total Time
30 min
10 min
20 min
Rich and smoky tomato flavours infuse this hearty soup-cum-stew that is best eaten with a spoon.


Olive oil

2 tsp

Red onion

1 medium, finely chopped

Red capsicum

1 large, finely chopped


2 clove(s), crushed

Lentils, canned, rinsed, drained

480 g, (2x400g can)

Canned diced tomatoes

400 g, (1 can)

Chicken stock

2 cup(s), (500ml)

Ground paprika

1 tsp, (smoked)


1 tsp, (Mexican chilli)

Pork fillet or tenderloin, raw

480 g, (buy 600g), fat trimmed

Fresh flat-leaf parsley

½ cup(s), finely chopped

Baby spinach

2 cup(s), (60g)


  1. Heat half the oil in a large saucepan over medium high-heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until softened. Add the garlic and cook, stirring, for 1 minute.
  2. Add the lentils, tomatoes, stock and 1½ cups (375ml) water and bring to the boil. Reduce heat and simmer for 10 minutes.
  3. Meanwhile, combine paprika, chilli seasoning and remaining oil in a large bowl. Add the pork and toss to coat.
  4. Heat a large non-stick frying pan over medium-high heat. Add the pork and cook for 6–7 minutes each side or until cooked to your liking. Transfer to a plate and cover to keep warm. Rest pork for 5 minutes before slicing thinly.
  5. Stir the parsley and spinach into the tomato broth and ladle into serving bowls. Serve topped with sliced pork.


To make your own Mexican chilli seasoning, combine equal quantities of ground cumin and paprika, and a pinch of chilli powder.