Lemon pork scallopine with lentils
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 300g pork tenderloin fillet
- 1 tbsp flourwell seasoned
- 500ml chicken stock
- 100g Puy lentils
- olive oil
- 150ml white wine
- ½ sliced lemon½ juiced
- a small bunch flat-leaf parsleychopped
Nutrition: per serving
- kcal450
- fat11.7g
- saturates0g
- carbs35.3g
- sugars0g
- fibre4.9g
- protein47.2g
- salt2.55g
Method
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.
