Pork with Lentils
Ingredients
- 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
Instructions
- 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