Name: Mustard pork fillet with apple lentils & herb aioli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 6
Cuisine: British
Ingredients: 1kg pork loin fillet; 3 tbsp olive oil; 2 tbsp Dijon mustard; small bunch tarragon chopped; 350g Puy lentils; 1l vegetable stock; zest and juice 1 lemon; 1 apple cored and diced; 200g jar good-quality mayonnaise; 1 garlic clove crushed; green beans to serve

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Mustard pork fillet with apple lentils & herb aioli

Mustard pork fillet with apple lentils & herb aioli

Jennifer Joyce

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Serves 6

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.8 out of 5.13 ratingsRate

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An elegant dinner party dish which is inexpensive and easy to prepare

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Ingredients

Nutrition

Units:

MetricUS

1kg pork

loin fillet
3 tbsp olive oil
2 tbsp Dijon mustard
small bunch tarragon

chopped
350g Puy lentils
1l vegetable stock
zest and juice 1 lemon
1 apple

cored and diced
200g jar good-quality mayonnaise
1 garlic clove

crushed
green beans

to serve

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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.

Recipe from Good Food magazine, September 2011

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A star rating of 4.8 out of 5.13 ratings

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