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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!


Serves 4 – 6


40g red lentils

800g – 1kg pork scotch fillet, cut into 4 steaks of even thickness (see Notes)

2tsp dried oregano

2tsp dried basil

1tsp dried thyme

1tsp dried parsley

1tsp garlic powder

1/2tsp smokey paprika

500g reduced-salt chicken or beef stock

Salt and pepper, to season


1. 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

2. Place pork in a single layer on the Varoma tray

3. 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

4. Put the stock in the Thermomix bowl, close the lid and place the Varoma on top of the bowl

5. Cook for 20-30 minutes/Varoma/Speed 2 or until the pork is cooked (see Notes)

6. Remove the Varoma

7. To the make the gravy, put the lentils into the Thermomix bowl and cook with the MC on for 5 minutes/100C/Speed 4

8. 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)


1. Skinless pork loin chops will also work in this recipe, but you may need to reduce the cooking time depending on the thickness

2. Cooking time will vary depending on the thickness of the pork; start with 20 minutes and continue in 3 to 5 minute increments

3. The gravy will thicken as it cools and will eventually become gel-like. You can eat this dish the next day, but note that the gravy will only return to a runny consistency if you mix in some hot water

Serving Suggestions

1. Serve with steamed or roasted vegetables