Medallions of Pork With Lentils

• 8 boneless loin of pork slices, about 3 ounces each, trimmed of fat
• Salt and freshly ground pepper to taste
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 tablespoon vegetable oil
• 2 tablespoons chopped onion
• 1 tablespoon red-wine vinegar
• 1/2 cup fresh or canned chicken broth
• 1 tablespoon butter
• Cooked lentils (see recipe)

1. Place the pork slices in a flat dish and sprinkle with salt and pepper.
2. Sprinkle with paprika and cumin.
3. Heat the oil in a nonstick skillet large enough to hold the slices in one layer.
4. When the oil is very hot add the slices and cook over moderately high heat for about 5 minutes or until brown.
5. Turn the slices and cook for about 5 minutes more.
6. Reduce the heat and continue cooking about 2 minutes, turning the slices occasionally.
7. Transfer the meat to a warm serving dish and keep warm.
8. Pour off most of the fat from the skillet.
9. Add the onion and cook, stirring, until wilted and lightly browned.
10. Add the vinegar and broth.
11. Stir to dissolve the brown particles that cling to the bottom of the pan.
12. Cook until reduced to about Y cup.
13. Add the butter and blend well.
14. Serve the meat with the lentils and spoon the sauce over the slices of meat.

loin of pork slices, salt, paprika, cumin, vegetable oil, onion, redwine vinegar, chicken broth, butter

Taken from cooking.nytimes.com/recipes/11855 (may not work)