Pork loin with artichoke salad

Name: Pork loin with artichoke salad
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 tsp fennel seeds; 1 tsp whole black peppercorns; Olive oil spray; 4 x 150g pork loin steaks, trimmed; Juice of ½ lemon; For the artichoke salad; ½ tbsp red wine vinegar; 1 tbsp extra-virgin olive oil; 1 small garlic clove, crushed; 150g marinated artichoke hearts, drained, halved; 400g can green lentils, drained and rinsed; 120g baby spinach leaves; 125g feta, crumbled

Easy
November 2010

Easy
November 2010

Serves 4
Takes 20 minutes to make, 6 minutes to cook

The warm artichoke salad pairs perfectly with the peppercorn and fennel-flavoured pork, in this midweek meal recipe that’s ready in fewer than 30 minutes.

Love artichokes? We’ve got lots more ideas on how to use the vegetable in our artichoke recipe collection.

Nutrition: per serving

Calories: 417kcals
Fat: 21.4g (7g saturated)
Protein: 44.3g
Carbohydrates: 12.4g (1.6g sugar)
Salt: 1.5g

Nutrition: per serving

Calories: 417kcals
Fat: 21.4g (7g saturated)
Protein: 44.3g
Carbohydrates: 12.4g (1.6g sugar)
Salt: 1.5g

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 tsp fennel seeds
1 tsp whole black peppercorns
Olive oil spray
4 x 150g pork loin steaks, trimmed
Juice of ½ lemon

For the artichoke salad

½ tbsp red wine vinegar
1 tbsp extra-virgin olive oil
1 small garlic clove, crushed
150g marinated artichoke hearts, drained, halved
400g can green lentils, drained and rinsed
120g baby spinach leaves
125g feta, crumbled

Method

Toast the fennel seeds and black peppercorns in a large, dry frying pan over a medium heat for 1 minute until fragrant. Cool, then roughly crush in a pestle and mortar with a pinch of salt.
Spray the pork steaks with a little oil and sprinkle both sides with the fennel seed mixture. Return the frying pan to a high heat. Add the pork and cook for 3 minutes on each side until browned and cooked through. Transfer to a warm plate and squeeze over the lemon juice. Cover loosely in foil and leave to rest.
For the salad, whisk the vinegar, oil and garlic together in a large bowl. Season to taste, then add the artichoke hearts, lentils and spinach. Gently toss to coat. Divide the salad among plates, top with the rested pork and any meat juices, then scatter with the feta and serve.