Mustard pork fillet with apple lentils & herb aioli

Mustard pork fillet with apple lentils & herb aioli

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(9 ratings)

Prep: 10 mins Cook: 25 mins


Serves 6
An elegant dinner party dish which is inexpensive and easy to prepare

Nutrition and extra info

Nutrition: per serving

  • kcal738
  • fat45g
  • saturates9g
  • carbs34g
  • sugars5g
  • fibre6g
  • protein52g
  • salt1.53g
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  • 1kg pork loin fillet



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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…

  • 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


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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25th Nov, 2012
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.
12th Oct, 2012
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!
1st Oct, 2012
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.
22nd Jan, 2012
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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6th Jul, 2017
New favourite recipe! I used wholegrain mustard and a cauliflower cream purée instead of the aioli which worked really well as wasn't so strong a flavour. I did make the aioli and that was great with some squid the next day! Overall a great combination of flavours that was very well received by dinner party guests :-)
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