Pork fillet in smoky tomato broth
1
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Rich and smoky tomato flavours infuse this hearty soup-cum-stew that is best eaten with a spoon.
Ingredients
Olive oil
2 tsp
Red onion
1 medium, finely chopped
Red capsicum
1 large, finely chopped
Garlic
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)
Seasoning
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)
Instructions
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.
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