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Pork Tenderloin With Cider And Mustard Braised Lentils

Country.Chef's picture
Ingredients
  Olive oil 4 Tablespoon
  Pork tenderloins 400 Gram, trimmed
  Rashers streaky bacon 2 , diced
  Leek 1⁄2 , diced
  Carrot 1 , diced
  Celery stick 1 , diced
  Brown lentils 400 Gram, drained, rinsed (1 Can)
  Bay leaf 1
  Thyme 2 Teaspoon, chopped
  Whole grain mustard 2 Tablespoon
  Cider 4 Fluid Ounce (100 Milliliter)
  Chicken stock 9 Fluid Ounce (250 Milliliter)
  Chopped flat leaf parsley 2 Tablespoon
  Savoy cabbage 1⁄2 , finely shredded
  Butter 1 Tablespoon
  Apple sauce 1 Tablespoon
Directions

GETTING READY
1) Season the pork on both sides.

MAKING
2) In a frying pan heat half olive oil over medium heat. Fry the pork on both sides for 5 minutes each side, until the pork becomes pink and moist at the middle. Keep it aside.
3) In a pan, heat up the remaining oil. Fry the bacon for 3 minutes.
4) Add leek, carrot and celery and sauté for about 5 minutes or until the vegetables get tender.
5) Add lentils, bay leaf, thyme, mustard, cider and stock.
6) Bring the liquid to a boil and then simmer for 10 minutes to reduce the liquid. Season properly.
7) Remove the bay leaf and blend this in pulse setting with a hand blender for 3 times. Sprinkle parsley and combine.
8) In a saucepan, pour water and bring it to a boil. Add cabbage in boiling water for about 2 minutes to wilt. Drain water and add butter and seasoning to toss.
9) Slice the pork across the grain.

SERVING
10) On the serving plates, spoon lentils and top with cabbage and pork. Serve with apple sauce on side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Boiled
Dish: 
Sandwich
Ingredient: 
Mustard
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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