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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

Nutrition: per serving

  • kcal490
    low
  • fat20.9g
  • saturates5.5g
  • carbs44.3g
  • sugars7.4g
  • fibre8.9g
  • protein26.8g
    high
  • salt0.2g
    low

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.

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