Mustard Pork Fillet With Apple Lentils & Herb Aioli
This savory pork loin fillet recipe is a delicious combination of flavors and textures. The pork is juicy and flavorful, with a tangy Dijon mustard crust and fragrant tarragon. Served alongside a hearty Puy lentil and apple salad, and a creamy garlic aioli for dipping, this dish is a feast for the senses. Enjoy this impressive meal for a special dinner or gathering with loved ones.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 738 calories
- Fat Content: 45 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 52 grams protein
- Sodium Content: 1.53 milligram of sodium
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