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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• Jayne147alfa

  01 October 2012

  Jayne147alfa commented on this recipe

  I used this recipe with about half the pork fillet as it was for 3 of us so played around with the quantities a bit. I used about 1/3rd of a pack of tarragon and this was my limit. I like the flavour but not too strong. The pork was very tasty (also used English mustard). The alioli was pure guesswork on my part as I was only making for a couple of us I didn't go to the trouble of measuring and reducing. It was nice but not anything special. The lentils however were wonderful. Make sure you use puy - they are great. I took Jayno's tip and cooked them with some onion and celery and they were lovely. My apple cubes being pale and much larger then the lentils did not look do good but dud taste nice. Next time I would grate the apple so you get the taste without spiking the appearance. Will definitely be doing the lentils again, pork - probably, alioli - doubtful.

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• Spooky

  12 October 2012

  Spooky rated and commented on this recipe

  

  Very simple and quick recipe with good results; I used half quantities as only two people and it worked well. I would however only recommend 125 - 150g of lentils for two as the 175g was a little too much left over. Overall a great combination of flavours and textures - highly recommended from a time vs result point of view!

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• John

  25 November 2012

  John rated and commented on this recipe

  

  Nice and quick - I was only cooking for two so adjusted the quantities to suit. Rather than the mustard and tarragon, I went for whole grain mustard, honey, pepper, a little salt and some thyme. I also added some softened celery and red onion into the lentils. Finally, I used thyme in the alioli with lime juice and no zest - all in all, very tasty. I felt, for the size of loin I'd bought, 20 minutes was too long in the oven 17 or 18 minutes would have sufficed. Next time, I'll definitely try adding black pudding to the lentils as Jayno recommends.

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• Petitpois

  19 June 2013

  Petitpois commented on this recipe

  I didn't have an appe or tarragon, and swapped mayo for natural yoghurt, really yummy! If I were cooking again, I'd fry an onion before adding the lentils and stock.

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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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