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Photo of Quick pan pork with lentils and honey by WW

Quick pan pork with lentils and honey

Total Time
15 min
5 min
10 min
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.


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

cup(s), (160ml)


2 tsp

Baby spinach

100 g


  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.