Pork with Lentils

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 5

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

This simple dish, Pore aux Lentilles, combines Puy lentils and mustard to make a rich, creamy sauce. Puy lentils are grown only in the Velay region of France, and are famous for their green marbled appearance and excellent flavour. Here they carry the delicious sauce that goes so well with pork.


  • 2 pork fillets, about 875 g together, trimmed of fat
  • a bunch of sage
  • 2 cloves


Heat the oven to 180°C/gas 4.

Make slits in the pork with a small sharp knife and insert sage leaves, garlic slivers and pieces of lemon rind, then rub with seasoning.

Oil a baking tray with olive oil. Wrap the bacon around the pork. Place the bacon-wrapped fillets on the