Try this recipe for balsamic lentils with pork fillet, then check out our pork medallions and more pork recipes.


  • 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


  • 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.


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