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Pan-fried pork with spinach, raisins and pine nuts

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 lemon, zested and juiced
  • 1 teaspoon ground coriander
  • 2 pork fillets (750g total), trimmed
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 250g baby spinach leaves
  • 1/3 cup (55g) raisins
  • 2 tablespoons toasted pine nuts (see note)


  • 1
    Preheat the oven to 200C and line a baking tray with baking paper.
  • 2
    Combine the lemon zest and coriander with some sea salt and freshly ground black pepper. Cut the pork fillets in half to give 4 shorter pieces, then sprinkle zest mixture over the pork.
  • 3
    Heat 2 teaspoons oil in a large non-stick pan over medium-high heat. Cook pork for 1-2 minutes each side to brown all over. Transfer to the tray and bake for 10-12 minutes until cooked through.
  • 4
    Meanwhile, add remaining oil to the frypan and turn heat to medium-low. Cook onion and garlic for 8 minutes or until soft and golden. Reduce heat to low, add the spinach, raisins and a squeeze of lemon juice. Season and cook, stirring, for 2-3 minutes until the spinach wilts. Stir through the pine nuts, then remove from the heat.
  • 5
    Slice the pork, then serve with the spinach, drizzled with any pan juices.

Source: taste.com.au


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