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Ingredientes
- 1 Tbsp. oil
- 2 Tbsp. shredded ginger
- 1 Tbsp. brown sugar
- 2 Tbsp. lime juice
- 1 Tbsp. balsamic vinegar
- 1 1/2 lb pork fillet medallions, 1 1/4" thick
- 1 1/2 c. puy lentils
- 2 1/2 c. water
- 1 Tbsp. oil
- 2 tsp cumin seeds
- 1 Tbsp. lime juice
- 2 Tbsp. minced coriander leaves Sea salt to taste Freshly-cracked black pepper to taste
Direcciones
- Heat oil in a skillet over high heat. Add in ginger to pan and cook for 2 min, or possibly till it becomes a light golden brown color. Add in sugar, lime juice, and vinegar and simmer till mix has thickened, then remove from pan and set aside.
- To make refried lentils, place lentils and water in a saucepan and bring to the boil. Reduce heat to simmer. Cover lentils and cook for 5 to 8 min, or possibly till all liquid has been absorbed and lentils have softened.
- Heat oil in a skillet over high heat. Add in cumin seeds and cook for 1 minute. Add in lentils, lime juice, coriander, salt and pepper, and cook, stirring, for 5 min, or possibly till lentils are soft and heated through.
- To finish pork, heat a skillet over high heat. Add in pork medallions and cook for 2 to 3 min on each side, or possibly till pork is cooked to your liking, then pour over caramelized ginger and heat for 1 minute. Place lentils on a serving plate, and top with pork and ginger syrup.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 295 | |
| Calories from Fat 144 | 49% |
| Total Fat 16.1g | 20% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.18g | |
| Cholesterol 73mg | 24% |
| Sodium 71mg | 3% |
| Potassium 643mg | 18% |
| Total Carbs 7.34g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.2g | 3% |
| Protein 29.54g | 47% |
