2 pork fillets, about 875 g together, trimmed of fat
a bunch of sage
2 cloves of garlic, peeled and cut into slivers
1 lemon, from which small pieces of rind are cut
sea salt
freshly ground black pepper
1 tbsp olive oil
8 slices smoked streaky bacon, rind removed
1 litre chicken stock
250 g Puy lentils
100 ml white wine
100 ml double cream or creme fraiche
1 tbsp Dijon mustard
a bunch of sage
2 cloves of garlic, peeled and cut into slivers
1 lemon, from which small pieces of rind are cut
sea salt
freshly ground black pepper
1 tbsp olive oil
8 slices smoked streaky bacon, rind removed
1 litre chicken stock
250 g Puy lentils
100 ml white wine
100 ml double cream or creme fraiche
1 tbsp Dijon mustard
method
1. Heat the oven to 180°C/gas 4.
2. Make slits in the pork with a small sharp knife and insert sage leaves, garlic slivers and pieces of lemon rind, then rub with seasoning.
3. Oil a baking tray with olive oil. Wrap the bacon around the pork. Place the bacon-wrapped fillets on the tray and cook for 35 minutes.
4. Put the chicken stock and lentils in a large saucepan and simmer gently for 30 minutes until the stock is absorbed.
5. In another pan, combine the white wine, cream, mustard and seasoning and heat through gently. Slice the pork and
serve with the lentils and mustard sauce.
2. Make slits in the pork with a small sharp knife and insert sage leaves, garlic slivers and pieces of lemon rind, then rub with seasoning.
3. Oil a baking tray with olive oil. Wrap the bacon around the pork. Place the bacon-wrapped fillets on the tray and cook for 35 minutes.
4. Put the chicken stock and lentils in a large saucepan and simmer gently for 30 minutes until the stock is absorbed.
5. In another pan, combine the white wine, cream, mustard and seasoning and heat through gently. Slice the pork and
serve with the lentils and mustard sauce.
serving amount
serves 6
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