- 1kg pork loin fillet
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp Dijon mustard
- small bunch tarragon, chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 350g Puy lentils
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1l vegetable stock
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 apple, cored and diced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 200g jar good-quality mayonnaise
- 1 garlic clove, crushed
- green beans, to serve
Heat oven to 200C/180C fan/gas 6. Rub the pork with a tbsp of oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan. Transfer the pork to a baking sheet, brush the outside with the mustard, then press on half of the tarragon and cook for 20 mins. Remove from the oven and cover with foil for 5 mins.
Meanwhile, cook the lentils in the stock until just tender, about 12 mins, drain, then toss with the remaining olive oil, half the lemon juice and the apple.
To make the aioli, mix the mayo, garlic, lemon zest and remaining juice and tarragon with some seasoning, then set aside. Slice the pork into thick slices and serve on a platter with the lentils, a bowl of aioli to dip into and some green beans.