Mustard pork fillet with apple lentils & herb aioli

Name: Mustard pork fillet with apple lentils & herb aioli
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 kg pork loin fillet; 3 Tbsps olive oil; 2 Tbsps Dijon mustard; 1 small bunch tarragon, chopped; 350 grams Puy lentils; 1 liter vegetable stock; 1 zest and juice lemon; 1 apple, cored and diced; 200 grams good-quality mayonnaise; 1 garlic clove, crushed; 1 serving green beans, to serve

Mustard pork fillet with apple lentils & herb aioli might be just the main course you are searching for. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 750 calories, 54g of protein, and 40g of fat. From preparation to the plate, this recipe takes around 35 minutes. It is a good option if you're following a gluten free and dairy free diet. A mixture of tarragon, green beans, apple, and a handful of other ingredients are all it takes to make this recipe so yummy. Users who liked this recipe also liked Herb, Garlic, and Mustard-Crusted Fillet of Beef, Salmon and Lentils with Herb-Mustard Butter, and Pork fillet with mustard & herbs.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Dry Seasoning Rub

Meat

Pork

Cooking Oil

Equipment you will use

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.

Ingredients you will need

Tarragon

Mustard

Pork

Equipment you will use

Baking Sheet

Remove from the oven and cover with foil for 5 mins.

Equipment you will use

Aluminum Foil

Oven

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.

Ingredients you will need

Lemon Juice

Olive Oil

Lentils

Apple

Stock

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.

Ingredients you will need

Green Beans

Lemon Zest

Seasoning

Tarragon

Lentils

Garlic

Aioli

Juice

Mayonnaise

Pork

Dip

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1kg

pork loin fillet 3Tbsps

olive oil 2Tbsps

Dijon mustard 1small bunch

tarragon, chopped 350grams

Puy lentils 1liter

vegetable stock 1

zest and juice lemon 1

apple, cored and diced 200grams

good-quality mayonnaise 1

garlic clove, crushed 1serving

green beans, to serve

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Finca La Malena Malbec. Reviewers quite like it with a 5 out of 5 star rating and a price of about 14 dollars per bottle.