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Sometimes a recipe idea just works and this one falls into that category. Pork steaks are topped with a mix of dried herbs and spices and steamed in the Varoma using a stock. Milled lentils are added to the stock after cooking the pork to make the gravy. Easy!

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Pork with Chimichurri Rub and Lentil Gravy

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Course Main Course

Servings 4 serves

Ingredients

40 g red lentils
800 g (to 1kg) pork scotch fillet cut into 4 steaks of even thickness (see Notes)
2 tsp dried oregano
2 tsp dried basil
1 tsp dried thyme
1 tsp dried parsley
1 tsp garlic powder
1/2 tsp smokey paprika
500 g reduced-salt chicken or beef stock
Salt and pepper to season

Instructions

Put the lentils in the Thermomix bowl and mill with the measuring cup (MC) on for 30 seconds/Speed 8; remove to a small bowl and rinse the Thermomix bowl
Place pork in a single layer on the Varoma tray
Mix together the dried herbs and spices in a small bowl and sprinkle evenly over the pork so that the tops of each steak are covered in the mix; assemble the Varoma
Put the stock in the Thermomix bowl, close the lid and place the Varoma on top of the bowl
Cook for 20-30 minutes | Varoma | Speed 2 or until the pork is cooked (see Notes)
Remove the Varoma
To the make the gravy, put the lentils into the Thermomix bowl and cook with the MC on for 5 minutes | 100C | Speed 4
Season to taste and then blend the gravy with MC on for 30 seconds – slowly going from Speed 1 to Speed 8; serve immediately (see Notes)

Notes

Skinless pork loin chops will also work in this recipe, but you may need to reduce the cooking time depending on the thickness
Cooking time will vary depending on the thickness of the pork; start with 20 minutes and continue in 3 to 5 minute increments
The gravy will thicken as it cools and will eventually become gel-like. You can eat this dish the next day, but the gravy will only return to a runny consistency if you mix in some hot water

Keyword Pork, Thermomix