Photo of Pan-fried pork with lentils & honey by WW

Pan-fried pork with lentils & honey

6 - 7
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
Quick, lean and full of protein, this dish is perfect for midweek


Olive Oil

2 teaspoons

Pork Fillet, Lean, raw

500 g, cut into 1cm slices

Red onion(s)

1 small, finely sliced

Harissa Paste

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


  1. 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.
  2. 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.
  3. 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.


Tinned pulses don’t require soaking or boiling, so they’re perfect for a quick and nutritious dinner