Lemon pork scallopine with lentils

  • serves 2
  • Easy

A scallopine might sound posh but it's just a piece of pork fillet bashed out thinly and fried. Served with lemon and parsley flavoured Puy lentils, it makes an easy quick supper.



  • 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


  • 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.

  • 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