Paprika pork with lentils and roasted vegetables

Contrary to popular belief many cuts of pork can be lean, such as a pork fillet, steak or even a chop (trimmed of course).  This recipe combines some beautiful pork steaks with some roasted vegetables and lentils to produce a very wholesome meal.  It provides per serve at least 4 of your recommended daily 5 serves of vegetables and that’s not even including the lentils as a vegetable!  I used tinned lentils because that’s what I had in the cupboard but freshly cooked lentils would work a touch better as they are firmer and more robust.

If you have the time as well, my butcher recommended a lovely way to cook pork so that it more tender: lightly fry each side until it is has a golden shade and then place it in the oven at a low temperature (between 70 and 80°C) to cook through the middle for about 15 minutes (could be more or less depending on the thickness).  Yes, it was lovely and tender but not very time friendly so I’ve simply pan fried the pork in this recipe!

Paprika pork with lentils_wtr

Paprika pork with lentils and roasted vegetables

Serves 2



1 tablespoon olive oil

2 red capsicums, cut into 3 cm cubes

2 baby aubergines, sliced into chunks

2 zucchinis, sliced into chunks


2 teaspoon olive oil

2 x 120-150 gram pork loin steaks, fat trimmed

¼ teaspoon sweet paprika

¼ chilli flakes

salt and pepper


1 teaspoon olive oil

1 can lentils, drained and rinsed

1 teaspoon harissa

1 clove garlic, minced

2 teaspoon preserved lemon, finely diced

Yoghurt dressing:

2 tablespoons low fat natural yoghurt

½ teaspoon ground coriander

½ teaspoon ground cumin

salt and pepper


  • Preheat oven to 200°C
  • Coat vegetables in oil and roast for approximately 20 minutes (turning halfway)
  • Meanwhile brush pork with oil and season with paprika, chilli, salt and pepper (I like to place the pork in a plastic bag with the oil and spices so it is evenly coated)
  • After you have turned the vegetables, heat a fry pan over high heat
  • Add pork to pan and cook for 3-4 minutes on each side, or until cooked to your liking
  • Remove pork from pan and allow to rest
  • Using the same pan (to save washing up), heat oil over medium heat
  • Add harissa and garlic, cooking for about 30 seconds until fragrant
  • Add lentils, preserved lemon, lentils and roasted vegetables
  • Stir until heated through (only a minute or so) being careful not to overcook as the lentils the tinned form will soften quickly
  • Make yoghurt dressing by mixing yoghurt with coriander, cumin, salt and pepper
  • Serve pork on a bed of lentils and a spoonful of dressing

Per Serve

1921 kJ, protein 46 g, total fat 20 g, sat fat 3.6 g, carbs 19.1 g (sugars 7.9 g)

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