The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Juicy Pork Loin with Brazilian-spiced Lentils
This spiced, South American-inspired dish will whisk you to Rio Carnival! Pan-fry free-range British pork til tender, then serve with warming lentils, wilted spinach, parsley and juicy tomatoes.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 80g baby spinach
- 100g seasonal mixed tomatoes
- 160g green beans
- 80g dried brown lentils (whole brown lentils (100%))
- 2 tsp brazilian spice blend (use half) (Roasted Garlic Powder, Onion Powder, Smoked Paprika, Red Bell Pepper, Black Pepper, Chilli Powder, Turmeric Powder, Cumin Powder, Parsley, Citric Acid, Sea Salt)
- 2 garlic clove
- 1 tsp ground cumin
- 200g passata (tomatoes, salt, citric acid)
- 1 onion
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 free-range pork loins
Nutritional Information
Calories: 586
Protein: 49g
Carbs: 39g
Fat: 26g
Ingredients
- 1 tsp ground cumin (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 80g dried brown lentils (use half) (whole brown lentils (100%))
- 1 free-range pork loin
- 1 onion (use half)
- 2 garlic clove
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 100g seasonal mixed tomatoes (use half)
- 80g baby spinach (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 160g green beans (use half)
- 2 tsp brazilian spice blend (use a quarter) (Roasted Garlic Powder, Onion Powder, Smoked Paprika, Red Bell Pepper, Black Pepper, Chilli Powder, Turmeric Powder, Cumin Powder, Parsley, Citric Acid, Sea Salt)
Nutritional Information
Calories: 591
Protein: 49g
Carbs: 40g
Fat: 26g
Juicy Pork Loin with Brazilian-spiced Lentils
This spiced, South American-inspired dish will whisk you to Rio Carnival! Pan-fry free-range British pork til tender, then serve with warming lentils, wilted spinach, parsley and juicy tomatoes.
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Cooking Instructions
- Boil a kettle. Trim and halve the green beans. Heat a large saucepan filled with boiling water on a high heat. Add half the stock cube to the pan to dissolve, then add the lentils. Boil for 20 mins, adding the green beans for the final 2-3 mins, until just cooked.
- Meanwhile, roughly chop the parsley. Finely dice the onion. Finely chop or crush the garlic. Halve the tomatoes. Heat a medium frying pan with 1 tsp oil on a medium-high heat. Add the onion, season with sea salt and cook for 4-5 mins, until softened. Add the garlic, cumin and half the Brazilian spice blend (use more or less to control the heat). Cook for 1 min, then add the tomatoes, passata and crumble in the remaining stock cube. Pour in 100ml water (50ml for 1 person). Cook for another 5 mins, until the sauce thickens.
- Add the cooked lentils to the tomato sauce. Season to taste with sea salt and black pepper. Cook for a further 3-4 mins, then stir in the spinach and half the parsley (add a splash more water if the sauce gets too thick).
- Meanwhile, season the pork with sea salt and black pepper. Heat a frying pan with 1 tsp oil on a medium-high heat. Cook the pork for 4-5 mins on each side, until cooked through. Remove from the pan.
- Serve the spiced lentils topped with the pork and green beans. Garnish with the remaining parsley.
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