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Lemon and Garlic Pork

Lemon and Garlic Pork

with Mustard & Apple Lentils

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When it comes to quick fix recipes that pack a flavour punch, here’s one that comes out on top. Succulently sweet and sticky pork served with mustardy lentils and peppery rocket...every bite is guaranteed to leave you wanting more. For a showstopping recipe that’s on the table in twenty minutes, look no further!

Allergens:MustardCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 sachet

Easy Garlic

½ unit(s)


2 unit(s)

Pork Steak

1 pot(s)

Dried Oregano

1 pot(s)

Wholegrain Mustard


1 pot(s)

Apple & Cider Brandy Chutney

1 pack(s)

Brown Lentils

1 unit(s)


(ContainsCereals containing Gluten)

1 bunch(es)

Flat Leaf Parsley

1 bag(s)

Baby Spinach

Not included in your delivery

1 tbsp

Olive Oil

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2176 kJ
Energy (kcal)520 kcal
Fat20.0 g
of which saturates5.0 g
Carbohydrate43 g
of which sugars13.0 g
Protein39 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Large Bowl
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Heat a splash of oil in a large frying pan on medium heat. b) Halve, peel and thinly slice the red onion. c) Add the onion to the pan with a pinch of salt and sugar (if you have some). d) Lower the heat to medium and cook until softened, 4-5 mins.


a) Meanwhile, zest the lemon and mix with half the garlic, a squeeze of lemon juice and the olive oil (see ingredients for amount) in a mixing bowl. b) Season with a pinch of salt and pepper. c) Add the porksteaks and coat in the marinade.


a) Lay the pork steaks on your baking tray and grill for 5-6 mins on each side. iIMPORTANT: Wash your hands after handling raw meat. b) When cooked, remove the pork from under the grill and wrap loosely in foil. IMPORTANT: The pork is cooked when no longer pink in the middle.


a) Once the onions are soft, add the oregano and remaining garlic. Cook for a minute. b) Stir in the mustard and chutney, cook for another minute. Drain, rinse and add the lentils to the pan with the water (see ingredients for amount). c) 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.


a) Halve the ciabatta (as if you were making a sandwich). b) Drizzle with a little oil and season with salt and pepper. c) A few minutes before you are ready to serve, pop the ciabatta under the grill on another baking tray until golden and toasted, 2-3 mins. d) Meanwhile, roughly chop the parsley (stalks and all).


a) Stir half the parsley through the lentils. Season to taste with salt and pepper. b) Slice the pork into thin strips. c) Serve the lentils topped with the pork and finished with a sprinkling of the remaining parsley. d) Chop each ciabatta slice in half and serve alongside the pork.