Lemon and Garlic Pork Q3
with Mustard and Apple Lentils4.0(47)
Calories
:
357 kcalProtein
:
38.8g proteinTotal
:
20 minutesDifficulty
:
Medium Allergens:
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1 pot(s)
Apple Chutney
2 unit(s)
British Pork Loin Steaks
1 sachet(s)
Wholegrain Mustard
1 unit(s)
Ciabatta
1 sachet(s)
Easy Garlic
1 bunch(es)
Flat Leaf Parsley
1 pot(s)
Dried Oregano
½ unit(s)
Lemon
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
125 grams
Baby Spinach
1 unit(s)
Red Onion
Not included in your delivery
1 tbsp
Oil for the Pork
50 milliliter(s)
Water for the Lentils
Nutritional information
Energy (kJ)1494 kJ
Energy (kcal)357 kcal
Fat9.9 g
of which saturates2.6 g
Carbohydrate23.4 g
of which sugars4.8 g
Dietary Fibre7.7 g
Protein38.8 g
Salt1.4 g
Potassium73.8 mg
Calcium16.1 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Instructions
1
- Heat a splash of oil in a large frying pan on medium heat. - Halve, peel and thinly slice the onion.- Add the onion to the pan with a pinch of salt and sugar (if you have some).- Lower the heat to medium and cook until softened, 4-5 mins. Stir occasionally.- Preheat your grill to high.
2
- Meanwhile, zest the lemon and mix with half the garlic, a squeeze of lemon juice and the oil (see ingredients for amount) in a large bowl. - Season with a pinch of salt and pepper.- Add the pork steaks and coat in the marinade.
3
- Lay the pork steaks on your baking tray and grill for 5-6 mins on each side. - IMPORTANT: The pork is cooked when no longer pink in the middle.- When cooked, remove the pork and wrap loosely in foil.
4
-Meanwhile, drain and rinse the lentils.
- Once soft, add the oregano and remaining garlic to the onions. Cook for a minute. - Stir in the mustard and chutney, cook for another minute.
- Add the lentils to the pan with the water (see ingredients for amount).
- Lower the heat to medium and cook until the water has evaporated, 2-3 mins. Stir occasionally.
- Stir the spinach into the lentils one handful at a time until just wilted.
5
- Halve the ciabatta (as if you were making a sandwich).
-Drizzle with a little oil and season with salt and pepper.
-A few minutes before you are ready to serve, pop the ciabatta under the grill until golden and toasted, 2-3 mins.
-Meanwhile, roughly chop the parsley (stalks and all).
6
-Stir half the parsley through the lentils. Season to taste with salt and pepper.
-Slice the pork into thin strips.
- Serve the lentils topped with the pork.
-Chop each ciabatta slice in half and serve alongside the pork.
-Enjoy!
