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Pork Medallions with Lentils

  If you need a quick and satisfying meal for a busy weekday, these pork medallions with lentils are a great choice. Ready in around 20 minutes, this dish combines tender pork with creamy lentils and greens for a simple but nourishing dinner. The lentils add fibre and make the meal more filling, while the pork provides plenty of protein. The gentle lemon flavour keeps the dish fresh, and the greens add colour and texture. Serve with mashed potatoes, sourdough bread, rice or buckwheat for a complete meal, with a simple green salad on the side if you like.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g pork tenderloin fillet
  • 2 shallots thinly sliced
  • 2 garlic cloves finely chopped
  • 1 celery stick thinly sliced
  • 1 Tbsp olive oil
  • 1 Tbsp Dijon mustard
  • 1 Tbsp wholegrain mustard
  • Juice of 1 small lemon
  • About 100 ml water or stock
  • 1 x 400g tin lentils drained and rinsed
  • 2 large handfuls chopped kale or spinach
  • Salt and freshly ground black pepper
  • Fresh parsley chopped, to serve

Method
 

  1. Cut the pork tenderloin into slices about 1cm thick.
  2. Mix the mustard with the minced garlic and some freshly ground black pepper, then rub it over the pork slices. Set aside while you prepare the vegetables.
  3. Heat the olive oil in a large frying pan or casserole dish over a medium heat.
  4. Add the shallots and celery, and cook for about 5 minutes until softened.
  5. Add the pork slices and lemon juice. Cook for 1 minute, then turn the pork over and cook for another minute to lightly seal the meat.
  6. Pour in the water or stock, then add the lentils and chopped greens.
  7. Cover and simmer gently for 5–8 minutes, until the sauce has thickened and the greens are tender.
  8. Take care not to overcook the pork, as it can become dry.
  9. Serve warm, sprinkled with chopped fresh parsley.