Cypriot Afelia-Style Pork with Brown Lentils, Coriander Seed and Pomegranate

Preparación

1. 01

   In a small bowl, toss the pork with the red wine, cracked coriander seeds, cinnamon, half the minced garlic, salt, and pepper. Set aside to marinate while you cook the lentils.

2. 02

   Rinse the lentils and combine in a small saucepan with 1 cup water. Bring to a boil, then reduce and simmer 20 minutes until just tender. Drain and toss with 1 tsp of the olive oil and the remaining garlic.

3. 03

   Heat 1 tsp of the olive oil in a wide skillet over medium-high. Add the onion and cook 4 minutes until softened and starting to color. Push to one side.

4. 04

   Lift the pork from the marinade (reserve the marinade) and pat the surface dry. Sear in the empty side of the skillet for 90 seconds per side, until well browned but just blushing inside (internal 145°F / 63°C).

5. 05

   Pour the reserved marinade into the skillet and let it bubble for 30 seconds, glazing the pork. Remove the pork to a board to rest 2 minutes.

6. 06

   Spoon the warm lentils onto a plate. Top with the arugula and pomegranate arils. Slice the rested pork and lay it across.

7. 07

   Drizzle with the remaining 1 tsp olive oil and the lemon juice. Shower with parsley, mint, and any pan glaze.