Our colorful pork dish benefits from the tartness of balsamic vinegar. This well-balanced meal has a high protein content while being moderate in calories and salt.
frying with olive oil
1 finely chopped onion
1 finely diced carrot
1 finely diced celery stick
a few rosemary sprigs, neatly cut needles
400g pork tenderloin, split into 4 pieces
500g puy lentils, cooked
2 shredded Little Gem lettuces
12 lemons (juiced)
3 tbsp balsamic vinegar
parsley with flat leaves 12 oz. neatly cut from a small pack
In a deep frying pan, heat 1 tablespoon olive oil and gently sauté the onion, carrot, celery, rosemary, and seasoning for 15 minutes, or until really soft.
In the meantime, heat a nonstick frying pan to medium heat. Drizzle a little oil over the pork chunks and season all over. Cook for 5 minutes per side, or until golden brown. Place on a plate and securely cover with foil to rest for 10 minutes before slicing.
Stir in the lentils, lettuce, lemon juice, and balsamic vinegar, and simmer for another 2-3 minutes, or until the lettuce has barely wilted. Season with salt & pepper and any remaining pork juices, then serve onto plates and garnish with parsley.
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