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Pork cutlet with braised lentils
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick one-pot pork dish with tomatoes, asparagus; heart-healthy and low GI.
Ingredients:
  • 400g tomato medley mix
  • 20.00 ml finely chopped fresh oregano
  • 1 tsp finely grated lemon rind
  • 36.40 gm extra virgin olive oil
  • 4 x 200g pork cutlets, trimmed
  • 1 red onion, finely chopped
  • 2 bunches baby asparagus, trimmed, halved lengthways
  • 2 garlic cloves, thinly sliced
  • 21.00 gm lemon juice
  • 400g can brown lentils, drained, rinsed
  • 40.00 ml fresh oregano leaves, extra
Instructions:
  • Cut large tomatoes in half and keep small tomatoes whole.
  • In a small bowl, mix oregano, lemon rind, and half of the oil. Season with salt and pepper, then rub the mixture all over the pork.
  • 1. Preheat a large frying pan over medium heat. Sear pork for 4 to 5 minutes on each side until perfectly browned and cooked through. Transfer to a plate and tent loosely with foil to lock in the warmth.
  • In the same pan, heat the remaining oil over medium-high heat. Sauté the onion for 3 minutes until softened. Add the asparagus, tomatoes, and garlic, and cook for 3 to 4 minutes until the asparagus is just tender. Stir in lemon juice and lentils, and cook for an additional 1 to 2 minutes until heated through. Finish by stirring in extra oregano leaves.
  • Serve a flavorful lentil braise topped with succulent pork and generously drizzle with any delicious resting juices.

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