Savory Braised Pork with Red Lentils and Garden Aromatics
Inspired by the vibrant landscapes of Maryland's coastal gardens and the earthy tones of New Mexico, this dish combines succulent pork loin with hearty red lentils, creating a comforting stew that warms the soul. The fragrant blend of sweet and hot paprika, garlic, and onion transports you to a bustling market filled with fresh produce and spices. As the ingredients meld together, the rich colors and enticing aromas evoke memories of sun-soaked days among the fields and coastal breezes. Perfect for a cozy dinner, this dish is as nourishing as it is delicious, allowing you to savor both flavor and nostalgia in each bite.
4
Servings
160
Calories
14
Ingredients
Ingredients
oil
2 teaspoons (none)
yellow onions
2 (chopped)
garlic cloves
3 (sliced thinly)
pork loin
1 lb (diced)
sweet paprika
2 teaspoons (none)
hot paprika
1 teaspoon (none)
cayenne
to taste (none)
tomato paste
2 tablespoons (none)
brown sugar
1 tablespoon (none)
dry mustard
1 teaspoon (none)
fresh thyme
1 sprig (none)
bay leaves
2 (none)
dried red lentils
1/4 cup (none)
beef stock
1 1/2 cups (none)
Instructions
1
Heat a Dutch oven over medium heat and add the oil. Once shimmering, add the chopped onion and sliced garlic. Sauté for about 4 minutes until they are soft and fragrant.
2
Add the diced pork loin to the pot, browning it evenly for another 4 minutes. Halfway through, sprinkle in both the sweet and hot paprika, stirring well to coat the meat and onion mixture.
3
Stir in the tomato paste, brown sugar, dry mustard, thyme, bay leaves, and cayenne. Combine thoroughly, then pour in the stock. Bring the mixture to a boil.
4
Once boiling, reduce the heat to a very low simmer and cover the pot. Season with salt and pepper to taste (optional).
5
Allow the stew to cook for approximately 20 minutes, stirring occasionally. If using a tougher cut of pork, let it cook longer, stirring to check the tenderness.
6
Add the dried red lentils to the pot and continue simmering for an additional 20 minutes, or until the lentils are tender and the pork is falling apart.
7
Uncover the pot and let the stew cook down for an extra 15 minutes, or until it reaches your desired thickness. Note that it will thicken further after removing from the heat.
8
Let the stew rest for about 10 minutes before serving to enhance the flavors. Optional garnishes include fresh tomato slices, lime wedges, sour cream (I recommend using #149831), and freshly chopped parsley.
Nutrition Information
6.5g
Fat
14.5g
Carbs
11.25g
Protein
3.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is called Savory Braised Pork with Red Lentils and Garden Aromatics.
What was the inspiration for this recipe?
This recipe was inspired by Maryland's coastal gardens and the earthy tones of New Mexico.
How many servings does this recipe yield?
This recipe yields 4 servings.
How many calories are in each serving?
There are 160 calories per serving.
What is the fat content per serving?
Each serving contains 6.5g of fat.
How many carbohydrates are in a single serving?
A single serving contains 14.5g of carbohydrates.
What is the protein content per serving?
The protein content is 11.25g per serving.
How much fiber is in each serving?
There is 3.75g of fiber per serving.
What type of oil is recommended for this dish?
The recipe calls for 2 teaspoons of oil.
What kind of onions should I use?
You should use 2 chopped yellow onions.
How much garlic is required and how should it be prepared?
The recipe requires 3 garlic cloves, sliced thinly.
What cut of pork is used in this recipe?
One pound of diced pork loin is used in this recipe.
What two types of paprika are included?
The recipe includes 2 teaspoons of sweet paprika and 1 teaspoon of hot paprika.
Is there any spice added for heat?
Yes, cayenne is added to taste to provide heat.
How much tomato paste is needed?
The recipe requires 2 tablespoons of tomato paste.
Does this recipe include any sweeteners?
Yes, it includes 1 tablespoon of brown sugar.
What type of mustard is used?
The recipe calls for 1 teaspoon of dry mustard.
Which herbs provide the garden aromatics?
The aromatics are provided by 1 sprig of fresh thyme and 2 bay leaves.
What kind of lentils are used in this stew?
The recipe uses 1/4 cup of dried red lentils.
What is the base liquid for the braise?
The base liquid is 1 1/2 cups of beef stock.
How long should I sauté the onions and garlic?
Sauté them for about 4 minutes until they are soft and fragrant.
How long does it take to brown the pork?
The pork loin should be browned evenly for about 4 minutes.
When should the paprika be added?
The sweet and hot paprika should be sprinkled in halfway through browning the pork.
What is the recommended simmer level?
The stew should be cooked at a very low simmer.
How long does the initial simmering take?
The stew cooks for approximately 20 minutes before the lentils are added.
How long do the red lentils take to cook in the stew?
The red lentils require an additional 20 minutes of simmering.
How do I thicken the stew if it is too watery?
Uncover the pot and let the stew cook down for an extra 15 minutes to reach the desired thickness.
Why should the stew rest before serving?
Resting the stew for about 10 minutes helps to enhance and meld the flavors.
What are the suggested garnishes for this dish?
Recommended garnishes include fresh tomato slices, lime wedges, sour cream, and freshly chopped parsley.
Is this considered a one-pot meal?
Yes, this dish is tagged as a one-pot meal, as it is prepared primarily in a Dutch oven.