Mustard pork fillet with apple lentils & herb aioli

30-60 minutes 800 kcal or less apple apples dinner party easy dinner party entertaining lentil lentils mains party pork quick dinner party sunday lunch

N/A

Serves 6

Source

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

Method

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.