Lentil-braised pork with olive relish

Cooking Meat Lentil-braised pork with olive relish

A couple of teaspoons of mustard thickens the sauce and adds loads of flavour to this lentil-braised pork dinner recipe.

Lables: High protein Low carb Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat the oil in a large heavy-based frying pan over medium-high heat. Season pork. Cook, turning, for 3 minutes or until browned. Transfer to a plate.
  2. Add onion and garlic and cook, stirring, for 3 minutes or until softened. Add fennel and cook, stirring, for 1 minute. Add tomato. Cook, stirring, for 1 minute. Add wine. Simmer for 2 minutes or until reduced by half. Stir in stock and mustard. Simmer for 5 minutes. Stir in lentils. Return pork to the pan. Cook, turning pork halfway, for 6 minutes or until cooked through. Stir in 1 tbs lemon juice. Season.
  3. Combine the parsley, olives and remaining lemon juice in a bowl. Serve pork topped with olive relish.

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1 1/2 tbsp extra virgin olive oil
4 French trimmed pork cutlets
1 small brown onion, finely chopped
2 garlic cloves, thinly sliced
1 tsp fennel seeds
200g sweet grape tomatoes, halved
185ml dry white wine
185ml Massel salt reduced chicken style liquid stock
2 tsp Dijon mustard
400g can brown lentils, rinsed, drained
2 tbsp lemon juice
1/2 cup fresh continental parsley leaves, chopped
85g Sicilian green olives, sliced

Adv

Autors
Preparation time
5
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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