Lentil-braised pork with olive relish

Lentil-braised pork with olive relish

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

The ingredient of Lentil-braised pork with olive relish

  1. 1 1/2 tablespoons extra virgin olive oil
  2. 4 (about 200g each) French trimmed pork cutlets
  3. 1 small brown onion, finely chopped
  4. 2 garlic cloves, thinly sliced
  5. 1 teaspoon fennel seeds
  6. 200g sweet grape tomatoes, halved
  7. 185ml (3/4 cup) dry white wine
  8. 185ml (3u20444 cup) Massel salt reduced chicken style liquid stock
  9. 2 teaspoons Dijon mustard
  10. 400g can brown lentils, rinsed, drained
  11. 2 tablespoons lemon juice
  12. 1/2 cup fresh continental parsley leaves, chopped
  13. 85g (1/2 cup) Sicilian green olives, sliced

The instruction how to make Lentil-braised pork with olive relish

  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.

Nutritions of Lentil-braised pork with olive relish

fatContent: 425.42 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 16 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 45 grams protein
sodiumContent:

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