Pork

Pork loin steaks with lentils and silverbeet

Name: Pork loin steaks with lentils and silverbeet
Yield: 4
Ingredients: 1⁄4 cup (60ml) extra virgin olive oil, plus extra to serve; 1⁄4 cup chopped sage leaves; 4 pork loin steaks (around 600g); 2 x 400g cans cherry tomatoes; 1 tbs balsamic vinegar; 400g can lentils, drained and rinsed; 4 cups chopped silverbeet leaves; Pecorino, to serve; Crusty bread, to serve

Rate now

https://healthimprovements.info/recipes/pork-loin-steaks-lentils-silverbeet/4pfjc8br — Pork loin steaks with lentils & silverbeet

Jump to recipe

by Shannon Bennett

Chef

May 06, 2019

“This is a quick version of the type of rustic pork and lentil dish that can be found all over France, typically made with slow-cooked salted pork” – Shannon Bennett.

1⁄4 cup (60ml) extra virgin olive oil, plus extra to serve
1⁄4 cup chopped sage leaves
4 pork loin steaks (around 600g)
2 x 400g cans cherry tomatoes
1 tbs balsamic vinegar
400g can lentils, drained and rinsed
4 cups chopped silverbeet leaves
Pecorino, to serve
Crusty bread, to serve

Method

1.

Heat oil in a large, wide heavy-based saucepan to high heat, add sage and cook, turning once, for 1-2 minutes until crisp. Transfer sage to a plate lined with paper towel and season with salt flakes.
2.

Using the same pan with the sage- flavoured oil, cook steaks, turning once, for 6 minutes or until well browned. Add tomatoes and vinegar around steaks, bring to the boil, then reduce to a simmer and cook for 5 minutes.
3.

Remove pork from pan and place on a plate. Add lentils and silverbeet to pan, stir to combine and cook for a further 3 minutes or until lentils are warmed through and silverbeet is wilted. Return pork and resting juices to the pan. Remove from heat and rest for 5 minutes. Scatter with pecorino and crisp sage, top with a drizzle of extra oil and serve with bread.