Mustard pork fillet with apple lentils & herb aioli

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• Jayno

  22 January 2012

  Jayno rated and commented on this recipe

  

  This recipe has become one of our all time favourite dinner party recipes when time is limited. It is really tasty and the tarragon in the aioli complements the pork fillet very well. I jazzed up the lentils by softening shallots and diced celery in a little olive oil, then adding a glass of white wine and bubbling to reduce to virtually no liquid before adding the lentils and stock. Also have added some diced and fried black pudding to the lentils for texture which made an interesting addition.

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http://www.bbcgoodfood.com/recipes/1580649/

http://www.bbcgoodfood.com/recipes/1580649/

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Ingredients

• 1kg pork loin fillet
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• small bunch tarragon , chopped
• 350g Puy lentils
• 1l vegetable stock
• zest and juice 1 lemon
• 1 apple , cored and diced
• 200g jar good-quality mayonnaise
• 1 garlic clove , crushed
• green beans , to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Ingredients

• 1kg pork loin fillet
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• small bunch tarragon , chopped
• 350g Puy lentils
• 1l vegetable stock
• zest and juice 1 lemon
• 1 apple , cored and diced
• 200g jar good-quality mayonnaise
• 1 garlic clove , crushed
• green beans , to serve

Per serving

738 kcalories, protein 52g, carbohydrate 34g, fat 45 g, saturated fat 9g, fibre 6g, sugar 5g, salt 1.53 g

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