Quick pan pork with lentils and honey
2
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Lean, green and chock-full of protein and ready in just 15 minutes! The honey really does bring all the components together, perfect for a mid-week dinner.
Ingredients
Olive oil
2 tsp
Pork fillet or tenderloin, raw
500 g, cut into 1cm-thick slices
Red onion
1 medium, thinly sliced
Moroccan seasoning
1 tsp
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can) brown variety
Salt reduced chicken stock
⅔ cup(s), (160ml)
Honey
2 tsp
Baby spinach
100 g
Instructions
1
Heat 1 tsp olive oil in a large non-stick frying pan over high heat. Cook pork fillets for 1-2 minutes each side or until cooked to your liking. Transfer to a plate, cover.
2
Add 1 tsp olive oil and onion, to the pan and cook, stirring, for 3-4 minutes or until softened. Add Moroccan seasoning and cook stirring for 30 seconds or until fragrant. Add lentils, chicken stock and honey. Bring to the boil. Reduce heat and simmer until the liquid has reduced by half.
3
Add baby spinach leaves and stir until just wilted. Season and toss to combine.
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