Marinated pork steaks on lukewarm lentil salad

Name: Marinated pork steaks on lukewarm lentil salad
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 large stems thyme; 2 Garlic cloves; 200 ml + 3 tablespoons olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Pork loin steaks (approx. 150-200 g each); 250 g Red lenses (without soaking); 1 collar Spring onions; 250 g cherry tomatoes; 3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Sugar; 25 g Parmesan cheese

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

4 large stems thyme
2 Garlic cloves
200 ml + 3 tablespoons olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Pork loin steaks (approx. 150-200 g each)
250 g Red lenses (without soaking)
1 collar Spring onions
250 g cherry tomatoes
3 TABLESPOONS Balsamic vinegar
7-10 Tbsp Sugar
25 g Parmesan cheese

Directions

1
Wash the thyme and dab dry, put 4 tips aside for garnishing. Remove the remaining thyme leaves from the stems. Peel garlic and chop finely. Mix 200 ml olive oil, garlic and thyme. Season the marinade with salt and pepper, warm it up in a small pot, but do not let it get hot. Remove the pot from the stove and let it cool down. Wash the meat, dab dry and place in a bowl. Pour marinade over the meat and let it marinate for about 2 hours
2
Cook the lentils in boiling water for about 10 minutes. Clean and wash spring onions and cut them diagonally into rings. Wash and quarter the tomatoes. Heat 2 tablespoons of oil in a large coated pan. Fry the steaks for 6-8 minutes until golden brown. Drain the lentils and mix with the tomatoes, spring onions, 2 tbsp. oil and vinegar. Season to taste with salt, pepper and sugar. Arrange lentil salad with the steaks, garnish with thyme tips. Slice Parmesan cheese over it
3
waiting time approx. 2 hours