Provincial lentils and blackened pork

Provincial lentils and blackened pork

This dish is delicious. Rustic, healthy and cheap. It would work very well for vegetarians if you blackened a tempeh steak or some tofu instead of the pork and dropped the sausage from the lentils. I think that would be an equally delicious meal. The pork worked very well though. The tenderness of the scotch fillet married beautifully with the paprika coating and the earthy lentil side was the perfect accompaniment. The lentil side made great use of seasonal flavours of the moment including the piles of spinach at the market and the beautiful young garlic.

Serves 2

		olive oil
2		pork Scotch fillets
2	teaspoons	sweet paprika
1/2	cup	French style green lentils
1	tablespoon	Cacciatore  (or other dry cured sausage), finely diced
1-2	‘bulbs’	young garlic
1/2	bunch	English spinach

 Cook the lentils in water according to the packet directions. When the lentils are cooked, do not drain them. Wash and chop the spinach, stems and all. Finely slice the young garlic.

Rub the paprika into the pork fillets, covering evenly. Coat the seasoned pork fillets with a little olive oil, just to lubricate them on the pan. Heat a non-stick frying pan on a medium heat. Cook the pork fillets to your liking, turning only once. Set the pork aside in a warm place to rest. Add the diced cacciatore to the pan and fry till crispy. Tip the lentils and their cooking water to the frying pan with the spinach and toss to combine. Ensure the liquid from the lentils picks up the tasty bits from the bottom of the pan. When the spinach is nearly wilted add the young garlic. Add any resting juices from the pork to the pan. Stir and serve with the pork fillet.