Pan-fried pork with lentils & honey
Pork Fillet, Lean, raw
500 g, cut into 1cm slices
1 small, finely sliced
1 teaspoons, Harissa spice mix
Chicken stock cube(s)
½ cube(s), 160ml stock
Green or Brown Lentils, cooked
1 can(s), large, drained, brown
2 teaspoons, level
100 g, baby
- Heat 1 tsp olive oil in a large nonstick frying pan over a high heat. Cook the pork fillets for 1-2 minutes on each side, or until cooked to your liking. Transfer to a plate, cover and leave to rest.
- Add the remaining oil to the pan along with the onion and cook, stirring, for 3-4 minutes, until softened. Stir in the harissa spice mix and cook for about 30 seconds, until fragrant. Pour in the chicken stock, lentils and honey, and stir. Bring to the boil, then reduce the heat and simmer until the liquid reduces by half.
- Add the baby spinach leaves and cook until just wilted. Season and toss to combine. Divide between 4 plates and serve topped with the pork.