Pan-fried pork with spinach, raisins and pine nuts
Pan-fried pork with spinach, raisins, and pine nuts features tender pork fillets seasoned with lemon and coriander, served on a bed of sautéed spinach with sweet raisins and crunchy pine nuts. This quick dish combines diverse textures and flavors, perfect for a nutritious weeknight meal.
Cook time 15 min
Prep time 15 min
Ingredients:
2 tbsp lemon zest1 tsp dried coriander
2 pork fillets
1 tbsp olive oil
1 onion
2 garlic cloves
1 cup spinach
1/3 cup raisins
2 tbsp pine nuts
Pan-fried pork with spinach, raisins, and pine nuts is a delightful dish that combines tender pork fillets with the fresh flavors of spinach, the sweetness of raisins, and the crunchiness of pine nuts. This dish is not only easy to prepare but also offers a balanced combination of protein, vegetables, and healthy fats. Perfect for a quick and nutritious weeknight dinner, this recipe brings together unique textures and flavors that are sure to impress.
Instructions:
- Pat the pork fillets dry with a paper towel.
- Rub the pork with the dried coriander and lemon zest.
- Season with salt and pepper to taste.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- When the oil is hot, add the pork fillets.
- Cook the pork for about 4-5 minutes on each side, or until golden brown and cooked through. Internal temperature should reach 145°F (63°C).
- Remove the pork from the skillet and set aside to rest.
- In the same skillet, add the chopped onion and minced garlic.
- Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
- Add the pine nuts to the skillet and cook for another 2 minutes, stirring frequently until they are golden brown.
- Stir in the raisins and cook for an additional minute.
- Add the chopped spinach to the skillet.
- Cook for 1-2 minutes, stirring constantly, until the spinach wilts.
- Slice the rested pork fillets into medallions.
- Place the pork slices back in the skillet, nestling them into the spinach mixture.
- Let everything cook together for another 1-2 minutes to heat through.
- Plate the pork medallions and spoon the spinach, raisins, and pine nuts mixture over the top.
- Serve immediately with your choice of side dishes.
Pan-fried pork with spinach, raisins, and pine nuts is a flavorful and nutritious meal that's quick to prepare and satisfying to eat. The tender pork fillets pair wonderfully with the fresh spinach, sweet raisins, and nutty pine nuts, creating a dish that's both delicious and healthy. Enjoy this unique and tasty combination at your next dinner, and savor the delightful balance of flavors and textures.
Pan-fried pork with spinach, raisins and pine nuts FAQ:
The pork fillets should be cooked for about 4-5 minutes on each side over medium-high heat. Ensure the internal temperature reaches 145°F (63°C) for safe consumption.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the skillet or microwave before serving.
Yes, you can substitute raisins with other dried fruits like cranberries or apricots for a different flavor profile. Adjust the quantity to personal taste.
A large skillet is recommended to ensure enough space for the pork fillets and to allow for even cooking of the ingredients.
The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 145°F (63°C). Additionally, the pork should be golden brown on the outside.
Tips:
- Make sure to pat the pork fillets dry with a paper towel before cooking to help them brown nicely.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes until they are golden brown to enhance their flavor.
- Use fresh spinach for the best texture and flavor, but if you only have frozen spinach, make sure to thaw and drain it well before adding it to the dish.
- If you prefer a stronger lemon flavor, consider adding a splash of lemon juice along with the lemon zest.
- For a more wholesome option, serve the pork with a side of quinoa or brown rice to soak up the delicious juices from the pan.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 24g
Carbohydrates 18g
Fiber 2.00g
Sugar 12g
Fat 11g
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