Mustard pork fillet with apple lentils & herb aioli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 1kg porkloin fillet
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- small bunch tarragonchopped
- 350g Puy lentils
- 1l vegetable stock
- zest and juice 1 lemon
- 1 applecored and diced
- 200g jar good-quality mayonnaise
- 1 garlic clovecrushed
- green beansto serve
Nutrition: per serving
- kcal738
- fat45g
- saturates9g
- carbs34g
- sugars5g
- fibre6g
- protein52g
- salt1.53g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Rub the pork with a tbsp of oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan. Transfer the pork to a baking sheet, brush the outside with the mustard, then press on half of the tarragon and cook for 20 mins. Remove from the oven and cover with foil for 5 mins.
step 2
Meanwhile, cook the lentils in the stock until just tender, about 12 mins, drain, then toss with the remaining olive oil, half the lemon juice and the apple.
step 3
To make the aioli, mix the mayo, garlic, lemon zest and remaining juice and tarragon with some seasoning, then set aside. Slice the pork into thick slices and serve on a platter with the lentils, a bowl of aioli to dip into and some green beans.
