Creamy pork medallions with spinach and lentils

  • Serves 4
  • Ready in 20 minutes
  • Easy
Comfort on a plate that's ready in just 20 minutes; pork medallions are cooked with white wine and served with creamy spinach lentils.

Nutritional info per serving

  • Calories773kcals
  • Fat20.7g (7.6g saturated)
  • Protein64.8g
  • Carbohydrates76g (4.9g sugars)
  • Fibre26.9g
  • Salt0.6g
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  • 2 tbsp olive oil
  • 1 onion, finely sliced
  • 2 cloves garlic, crushed
  • 600g pork fillet, cut into medallions about 2cm thick
  • Good splash of dry white wine
  • A few fresh thyme sprigs
  • 150ml good-quality chicken stock
  • 2 x 250g packs ready-to-eat puy lentils (we like Merchant Gourmet)
  • 200g baby spinach, wilted (see know-how)
  • 50ml double cream


  1. Heat the oil in a frying pan, then add the sliced onion and cook gently for 5 minutes until soft but not coloured. Stir through the crushed garlic and cook for another couple of minutes, then transfer everything from the pan to a bowl. 
  2. Turn the heat up and add another splash of oil, if need be. Season the pork medallions and add to the pan, browning for a minute or so on each side. Return the onions to the pan, then pour in the wine and add the thyme sprigs. Bubble for a minute or so to cook off most of the alcohol, then add the chicken stock and simmer gently for 4-5 minutes, turning once, until the pork is cooked through.
  3. Meanwhile, heat the lentils according to the pack instructions, then fold through the wilted spinach. Taste, season and set aside. Stir the cream through the pork mixture and bubble for a couple of minutes more. Serve the pork medallions on top of the lentils with some of the sauce and onions spooned over. 
  • A quick way to wilt spinach is to put it in a colander in the sink, then pour over a kettle of just-boiled water. Once the spinach is wilted, squeeze out all the water using a potato masher.

From January 2013

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