MUSTARD PORK FILLET WITH APPLE LENTILS & HERB AIOLI

Mustard pork fillet with apple lentils & herb aioli image

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

Provided by Jennifer Joyce

Time 35m

Yield Serves 6

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 738 calories, Fat 45 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 52 grams protein, Sodium 1.53 milligram of sodium