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Pork with Spinach Lentils
Ingredients
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fresh baby spinach200 g
-
fresh rosemary leaves only2 sprigs
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olive oil plus extra for frying30 g
-
red onions quartered70 g
-
sun-dried tomatoes in oil drained, halved70 g
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lentils rinsed, drained (2 x 400 g)2 tins
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water150 - 250 g
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pork fillet trimmed, sliced 1 cm500 g
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balsamic vinegar1 Tbsp
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fine sea salt plus extra for seasoning pork½ tsp
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ground black pepper plus extra for seasoning pork¼ tsp
Difficulty
easy
Nutrition per 1 portion
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