Lemon pork scallopine with lentils
A delicious and fresh-tasting midweek supper, that's low-fat too
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 minutes
- 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.
- 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.
Per serving
450 kcalories, protein 47.2g, carbohydrate 35.3g, fat 11.7 g, saturated fat 3.5g, fibre 4.9g, salt 2.55 g
Recipe from olive magazine, April 2009.
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http://www.bbcgoodfood.com/recipes/10013/
http://www.bbcgoodfood.com/recipes/10013/
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Ingredients
- 300g pork tenderloin fillet
- 1 tbsp flour , well seasoned
- 500ml chicken stock
- 100g Puy lentils
- olive oil
- 150ml white wine
- 1 lemon ½ sliced and ½ juiced
- a small bunch flat-leaf parsley , chopped
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Try this low-fat supper for two when you're in the mood for Italian food
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 minutes
Ingredients
- 300g pork tenderloin fillet
- 1 tbsp flour , well seasoned
- 500ml chicken stock
- 100g Puy lentils
- olive oil
- 150ml white wine
- 1 lemon ½ sliced and ½ juiced
- a small bunch flat-leaf parsley , chopped
Per serving
450 kcalories, protein 47.2g, carbohydrate 35.3g, fat 11.7 g, saturated fat 3.5g, fibre 4.9g, salt 2.55 g
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13 June 2009
pamscafe rated and commented on this recipe
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15 July 2009
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15 July 2009
Jules rated this recipe
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