Ingredients

560g free range pork tenderloin, trimmed – ask your local butcher 200g organic puy lentils
1 tbsp. English organic butter or Extra virgin olive oil
1 English Onions, finely diced
2 cloves crushed English garlic
2 English Carrots, finely diced
Sprig fresh thyme and rosemary – from your garden
1 stick English Celery, finely diced
1 tbsp Organic Dijon Mustard
1 tbsp Capers
1 glass good quality white wine
750 ml organic chicken stock – or see notes below
100ml West country organic double cream
Handful flat leaf parsley – for garnishing
Sea salt and freshly ground organic pepper

Introduction

A warming and wholesome dish packed full of goodness with puy lentils and fresh vegetables. This is real food, made from scratch using the best quality pork tenderloin.

Method

1) Pre heat fan oven 180c, 200c no fan
2) Put heavy based saucepan on a medium heat, add butter or oil and sauté all vegetables and herbs until the onions are translucent and the carrots are slightly softened.
3) Add the lentils and cook for 1 minute
4) Add wine and reduce by half
5) Add 500ml of chicken stock and simmer until lentils cooked and stock has almost disappeared.
6) While the lentils are cooking down you can prepare your pork
7) Preheat another heavy based large frying pan until it reaches a medium/high heat. Season pork and add to the pan whole and sear well until golden brown on all sides.
8) Transfer to the oven in the pan for 6 minutes – pink or 10 minutes – well done. Rest for 10 minutes.
9) While pork is cooking make your sauce (this can be done in advance) – reduce the remaining chicken stock by half, with the mustard – add cream and reduce again. Add capers and season.
10) Arrange lentils on the plate, slice pork into 4 portion chunks, pour over sauce and garnish with freshly chipped parsley.
11) Enjoy