Pork steaks with sautéed lentils
SERVES 4 PREP AND COOK TIME 35 MINUTES PER SERVING: FAT 15.8G (3.8G SAT), ENERGY
1987KJ (475 CAL), CARB 15G, PROTEIN 64G,
FIBRE 6.5G 2 tablespoons extra virgin olive oil 1 medium (170g) red onion, chopped finely
2 cloves garlic, crushed
6 slices (90g) pancetta, chopped finely 1 tablespoon chopped fresh rosemary 4 sprigs fresh thyme
800g canned brown lentils, rinsed, drained
½ cup (125ml) water
1 tablespoon lemon juice
4 x 150g uncrumbed pork schnitzels 1 medium (140g) lemon, halved crossways 1 bunch (170g) asparagus, trimmed, sliced thinly lengthways
1 Heat half the oil in a large frying pan over high heat; cook onion, garlic and pancetta, stirring, until onion softens.
Add rosemary and 3 sprigs of the thyme; cook, stirring, for 1 minute or until fragrant. Add lentils and the water; reduce heat, simmer, uncovered, for 2 minutes or until water evaporates. Stir in juice.
2 Meanwhile, cut pork in half crossways. Heat the remaining oil in a large frying pan over medium heat; cook the pork, in batches, for 2 minutes on each side or until browned and cooked. Remove from the pan; rest, covered, for 2 minutes.
3 Cook the lemon halves, cut-side down, in pan for 3 minutes or until charred.
4 Boil, steam or microwave the asparagus until just tender; drain. Season to taste.
5 Serve pork with lentils, asparagus and lemon; sprinkle with remaining thyme leaves. Season with pepper. Not suitable to freeze or microwave.
Lemons aren’t accompaniments just for the fun of it – their acidic juice actually enhances the taste of food and they can also reduce a food’s GI value.