Herb-crusted pork fillet with apple and mustard Puy lentils
Tender pork fillet coated in a fragrant herb crust is served over hearty Puy lentils simmered with cider, red onion, and sweet apples. A touch of honey and butter adds a delicious richness that balances the earthy lentils. It makes a sophisticated yet comforting dinner for special occasions.
Ingredients
- Garlic2 კბილი
- Olive Oil30 ml
- Cider150 ml
Instructions
6 steps- 1
Preheat the oven to 200C/390F/Gas 6.
- 2
To make the herb crust, mix together the herbs, garlic, olive oil and honey. Roll the pork fillet in the mixture to coat well.
- 3
Heat a pan until it's red-hot. Add the herb-crusted pork and sear for one minute on each side. Transfer to the oven and cook for a further ten minutes. Remove the pork and leave to rest for at least five minutes before serving.
- 4
In a clean pan, heat the butter until it foams. Add the onion and apple and cook them together for two minutes. Add the lentils and cider, and give them a few seconds of cooking time before you add the honey and mustard. Let the lentils warm for 2-3 minutes, then season and add the parsley. The idea is to leave enough 'cidery' liquid in the lentils to provide a sauce.
- 5
At the last minute, stir in the butter to thicken the sauce.
- 6
Carve the pork into 1cm (0.5in) thick chunks. Lay the pork slices onto the mash and spoon the lentils and liquor all around.
Nutrition
1 serving ≈ 313 g
Nutrition values are estimates. - means data is unavailable.
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