Pork with Lentils

Pork with Lentils

No ratings yet
Servings: 6
Calories: 575


  • 2 pork fillets about 1.9 lb 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
  • 8 3/4 oz Puy lentils
  • 3 1/3 floz white wine
  • 3 1/3 floz double cream or creme fraiche
  • 1 tbsp Dijon mustard


  • Heat the oven to 180°C/gas 4.
  • 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.
  • 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.
  • Put the chicken stock and lentils in a large saucepan and simmer gently for 30 minutes until the stock is absorbed.
  • 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.
Calories: 575 kcal
Carbohydrates: 34 g
Protein: 49 g
Fat: 24g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 117 mg
Sodium: 543 mg
Potassium: 832 mg
Fiber: 14 g
Sugar: 4 g
Vitamin A: 24 IU
Vitamin C: 12 mg
Calcium: 50 mg
Iron: 5 mg
Cuisine French
Ingredients Pork
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating