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Lemon pork scallopine with lentils
Published: December 19, 2014 at 2:30 PM
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serves 2
Easy
Total time: 20 mins
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A scallopine might sound posh but it's just a piece of pork fillet bashed out thinly and fried. Served with lemon and parsley flavoured Puy lentils, it makes an easy quick supper.
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Ingredients
Nutrition
-
300g pork tenderloin fillet
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1 tbsp flour
well seasoned
-
500ml chicken stock
-
100g Puy lentils
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olive oil
-
150ml white wine
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½ sliced lemon
½ juiced
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a small bunch flat-leaf parsley
chopped
Nutrition: per serving
- kcal450
- fat11.7g
- saturates0g
- carbs35.3g
- sugars0g
- fibre4.9g
- protein47.2g
- salt2.55g
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Method
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step 1
Slice the pork into 4 pieces then gently pound flat under baking paper using a rolling pin or heavy pan. Dust with seasoned flour then shake off any excess. Set aside 125ml of the stock and bring the rest to a boil. Add the lentils and cook until just tender, about 15 minutes. drain and keep warm.
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step 2
Heat a non-stick frying pan and add 1 tbsp oil. Brown the pork on both sides, remove from the pan. add the wine, 125ml stock and lemon juice to the pan and bring to a boil. Scrape any bits from the bottom of the pan and reduce by half; add the pork and the lemon slices. Heat through then spoon the pork and sauce over the lentils. sprinkle with parsley.
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