Medallions of Pork With Lentils
Updated March 7, 2016
- Total Time
- About 30 minutes
- Rating
- Comments
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Ingredients
8 boneless loin of pork slices, about 3 ounces each, trimmed of fat
Salt and freshly ground pepper to taste
1 teaspoon paprika
1 teaspoon cumin
1 tablespoon vegetable oil
2 tablespoons chopped onion
1 tablespoon red-wine vinegar
½ cup fresh or canned chicken broth
1 tablespoon butter
Cooked lentils (see recipe)
Nutritional analysis per serving (4 servings)
2 grams carbs; 100 milligrams cholesterol; 303 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 1 gram fiber; 509 milligrams sodium; 31 grams protein
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?