Medallions of Pork With Lentils
- Total Time
- About 30 minutes
- Rating
- Comments
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Ingredients
- 8boneless loin of pork slices, about 3 ounces each, trimmed of fat
- Salt and freshly ground pepper to taste
- 1teaspoon paprika
- 1teaspoon cumin
- 1tablespoon vegetable oil
- 2tablespoons chopped onion
- 1tablespoon red-wine vinegar
- ½cup fresh or canned chicken broth
- 1tablespoon butter
- Cooked lentils (see recipe)
Nutritional analysis per serving (4 servings)
303 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 31 grams protein; 509 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the pork slices in a flat dish and sprinkle with salt and pepper. Sprinkle with paprika and cumin.
- Step 2
Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is very hot add the slices and cook over moderately high heat for about 5 minutes or until brown.
- Step 3
Turn the slices and cook for about 5 minutes more. Reduce the heat and continue cooking about 2 minutes, turning the slices occasionally.
- Step 4
Transfer the meat to a warm serving dish and keep warm.
- Step 5
Pour off most of the fat from the skillet. Add the onion and cook, stirring, until wilted and lightly browned. Add the vinegar and broth. Stir to dissolve the brown particles that cling to the bottom of the pan. Cook until reduced to about Y cup. Add the butter and blend well.
- Step 6
Serve the meat with the lentils and spoon the sauce over the slices of meat.
Private Notes
Comments
what is a Y cup?