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Balsamic lentils with pork fillet

Name: Balsamic lentils with pork fillet
Total time: 40 min
Ingredients: olive oil for frying; onion 1, finely chopped; carrot 1, finely diced; celery 1 stick, finely diced; rosemary a few sprigs, needles finely chopped; pork tenderloin 400g, cut into 4; cooked puy lentils 500g; Little Gem lettuces 2, shredded; lemon ½, juiced; balsamic vinegar 3 tbsp; flat-leaf parsley ½ a small pack, finely chopped

40 minutes + resting
serves 4
Easy

Balsamic offers a tartness to our vibrant pork dish. This well-balanced meal is high in protein but low in calories and salt

Published: June 4, 2019 at 4:02 pm

*This recipe is gluten-free according to industry standards

Ingredients

olive oil for frying
onion 1, finely chopped
carrot 1, finely diced
celery 1 stick, finely diced
rosemary a few sprigs, needles finely chopped
pork tenderloin 400g, cut into 4
cooked puy lentils 500g
Little Gem lettuces 2, shredded
lemon ½, juiced
balsamic vinegar 3 tbsp
flat-leaf parsley ½ a small pack, 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.