Pan-seared pork loin with tangy lentils and onion

Tip: tap a step to mark it as done.

1. Cook the lentils

   25 min

   Rinse the lentils, cover with 800 ml water, and add the bay leaf. Cook without salt for 20–25 minutes, until tender. Do not drain.

2. Make the roux

   10 min

   Finely chop the onion and sauté it in the oil. Add the flour and cook, stirring, until light brown. Stir in a ladleful of the lentil cooking water, then pour the mixture into the lentils. Add the vinegar, sugar, marjoram, and salt, and simmer for 5 minutes. Remove the bay leaf.

3. Cook the pork loin

   10 min

   Pat the pork loin chops dry, pound them lightly, and season with salt and pepper. Sear in the hot oil for 3–4 minutes per side, until cooked through.

4. Serve

   Divide the lentils among plates and place the pork loin chops on top. Serve with bread and a pickle.

Tip: Cook the lentils without salt and add the salt along with the roux; salted lentils soften more slowly and stay firm.

This recipe was translated from the Slovak original: Bravčové karé so šošovicou na kyslo a cibuľkou