Balsamic lentils with pork fillet
- Preparation and cooking time
- Total time
- + resting
- Easy
- Serves 4
Ingredients
- olive oil, for frying
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 stick celery, finely diced
- a few sprigs rosemary, finely chopped
- 400g pork tenderloin, cut into 4 pieces
- 500g cooked puy lentils
- 2 Little Gem lettuces, shredded
- ½ lemon, juiced
- 3 tbsp balsamic vinegar
- ½ a small pack flat-leaf parsley, finely chopped
Method
- STEP 1
Heat 1 tbsp olive oil in a deep frying pan and gently cook the onion, carrot, celery, rosemary and some seasoning for 15 minutes until really soft.
- STEP 2
Meanwhile, heat a non-stick frying pan until medium-hot. Drizzle the pork portions with a little oil and season all over. Cook for 5 minutes on each side until really golden. Put onto a plate and cover tightly with foil to rest for 10 minutes, then slice.
- STEP 3
Add the lentils, lettuce, lemon juice and balsamic to the onion mix, stir through and cook for 2-3 minutes until the lettuce has just wilted. Season and stir through the parsley and any resting juices from the pork, spoon onto plates and top with the pork slices.
