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Ingredients
- pork tenderloin fillet 300g
- flour 1 tbsp, well seasoned
- chicken stock 500ml
- Puy lentils 100g
- olive oil
- white wine 150ml
- lemon ½ sliced, ½ juiced
- flat-leaf parsley a small bunch, chopped
Method
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Step 1
Slice the pork into 4 pieces then gently pound flat under baking paper using a rolling pin or heavy pan. Dust with seasoned flour then shake off any excess. Set aside 125ml of the stock and bring the rest to a boil. Add the lentils and cook until just tender, about 15 minutes. drain and keep warm.
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Step 2
Heat a non-stick frying pan and add 1 tbsp oil. Brown the pork on both sides, remove from the pan. add the wine, 125ml stock and lemon juice to the pan and bring to a boil. Scrape any bits from the bottom of the pan and reduce by half; add the pork and the lemon slices. Heat through then spoon the pork and sauce over the lentils. sprinkle with parsley.
Nutritional Information
- Kcals 450
- Carbs 35.3g
- Protein 47.2g
- Fat 11.7g
- Salt 2.55g
- Fibre 4.9g
