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Pan-Fried Pork Steak

Pan-Fried Pork Steak

with Mustardy Creamy Lentils

This delicious Pan-Fried Pork Steak has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Under 600 calories
Rapid
Allergens:
Mustard
Milk

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 war 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
DifficultyMedium

Ingredients

serving amount

1

Carrot

1

Flat Leaf Parsley

1

Garlic Clove

1

Brown Lentils

1

Honey

17

Wholegrain Mustard

(Contains Mustard)

2

Pork Steak

10

Chicken Stock Paste

100

Baby Spinach

75

Creme Fraiche

(Contains Milk)

Not included in your delivery

100

Water for the Lentils

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Nutritional information

Energy (kJ)1983 kJ
Energy (kcal)474 kcal
Fat20 g
of which saturates10 g
Carbohydrate30 g
of which sugars12 g
Protein41 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Sieve
Bowl
Grill Pan
Medium Saucepan
Aluminum Foil

Instructions

Get Prepped
1

a) Trim the carrot, halve lengthways, then thinly slice (no need to peel). Roughly chop the parsley (stalks and all).
b) Peel and grate the garlic (or use a garlic press).
c) D Drain and rinse the brown lentils in a sieve.
d) Mix the honey and half the mustard in a bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Fry the Pork
2

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork steaks with salt and pepper.
b) Once hot, add the pork steaks. Cook until browned, 2-3 mins on each side.
c) Reduce the heat to medium and fry for an additional 6-8 mins, turning every couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.

Cook the Veggies
3

a) While the pork cooks, heat a drizzle of oil in a medium frying pan on medium-high heat.
b) When hot, add the carrot and cook until soft, 4-5 mins.
c) Stir in the garlic and cook for 1 min more.
d) Once the pork is cooked, remove to a plate and spoon over the honey mustard. Cover with another plate or foil to rest.

Finish the Lentils
4

a)Stir the remaining mustard and the water for the lentils (see ingredients for amount) into the frying pan. Bring to the boil, stir in the chicken stock paste, then simmer for 2 mins.
b) Stir in the spinach in handfuls and cook until wilted and piping hot, 2-3 mins. Once the spinach has wilted, stir in the creme fraiche and lentils.
c) Bubble away for another min until everything is piping hot. Taste and season with salt and pepper if needed.

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Slice the Pork
5

a) Once rested, thinly slice the pork steak widthways.
b) Pour any resting juices into the lentils and bring back up to the boil until piping hot.

Serve
6

a) Once piping hot, remove the lentils from the heat and stir through half the parsley.
b) Spoon the lentils into your bowls. Top with the sliced pork and a sprinkle of the remaining parsley to finish. Enjoy!