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Pork Fillet with Dijon Lentils and Aioli

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Achieve restaurant quality with this Specially Selected Pork recipe developed by the Wild Fig. 

How to cook & Ingredients

10 - 20 mins
30 - 40 mins
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Ingredients 

500g Specially Selected Pork fillet

splash rapeseed oil

1lt chicken stock

200g puy lentils, washed and drained

2 sticks celery, peeled

2 carrots, peeled

1 onion, peeled

100ml extra-virgin olive oil

30ml white wine vinegar

1 tsp Dijon mustard

1 garlic clove, minced

Sea salt

Freshly ground black pepper

Cooking Method

  • Chop one stick of celery, one carrot and half an onion roughly.

    1
  • Cover the lentils with stock and add the above vegetables, bring to a boil, then reduce the heat and simmer for 30 minutes or until tender then drain the lentils and discard the vegetables.

    2
  • Finely chop the remainder of the vegetables and saute for a minute or two in a pan with a splash of rapeseed oil.

    3
  • Whisk together all the dressing ingredients, season to taste, then add the dressing to warm lentils and keep warm.

    4
  • Seal the pork fillet all over in a hot pan, then finish in the oven till cooked through, allow the pork to rest for 10 minutes then carve into slices and place on top of warm lentils. Top with aioli and serve.

    5
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