Sautéed Pork & Lentil Skillet with Spinach

Lean pork tenderloin sautéed with green bell peppers and tender lentils, finished with fresh spinach for a wholesome and nutrient-dense skillet meal.

• Prep: 12 min
• Cook: 16 min
• Total: 28 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $2.75/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber

Tags

• one-pot
• sauté
• quick
• healthy
• savory

Ingredients

• 9 ounce pork tenderloin (cut into 1-inch pieces)
• 0.75 cup dried lentils (rinsed)
• 1 green bell pepper (medium, diced)
• 4 cup spinach (roughly chopped)
• 3 clove garlic (minced)
• 1.5 tablespoon olive oil
• 1 teaspoon dried oregano
• 0.25 teaspoon black pepper
• 2 cup unsalted vegetable broth

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add pork tenderloin pieces and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove pork from skillet and set aside.
2. Add the remaining 1/2 tablespoon of olive oil to the skillet. Add rinsed dried lentils, green bell pepper, and garlic. Sauté for 2-3 minutes.
3. Pour in unsalted vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 10-12 minutes, or until lentils are tender. Stir occasionally.
4. Return pork to the skillet. Stir in spinach, dried oregano, and black pepper. Cook for 2-3 minutes until spinach wilts and everything is heated through.
5. Serve directly from the skillet.

Notes

Ensure lentils are thoroughly rinsed before cooking to remove any debris. The cooked skillet meal reheats well for future meals.

Nutrition (per serving)

• Calories: 335
• Protein: 36.6 g
• Carbohydrates: 26.2 g
• Fat: 10 g
• Fiber: 10.9 g
• Sodium: 80 mg
• Saturated Fat: 2.2 g
• Sugar: 2.5 g
• Cholesterol: 67 mg