Olive Magazine
Pork Fillet Recipe with Lentils

Balsamic lentils with pork fillet

Published: June 4, 2019 at 4:02 pm
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  • Preparation and cooking time
    • Total time
    • + resting
  • Easy
  • Serves 4

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

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal490
fat20.9g
saturates5.5g
carbs44.3g
sugars7.4g
fibre8.9g
high inprotein26.8g
low insalt0.2g
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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.

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