Pork with Lentils

Name: Pork with Lentils
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Serves 6
Cuisine: French
Ingredients: 2 pork fillets, about 875 g together, trimmed of fat; sea salt; 1 tbsp Dijon mustard; 100 ml white wine; 2 cloves of garlic, peeled and cut into slivers; 100 ml double cream or creme fraiche; a bunch of sage; 1 litre chicken stock; 8 slices smoked streaky bacon, rind removed; freshly ground black pepper; 1 tbsp olive oil; 250 g Puy lentils; 1 lemon, from which small pieces of rind are cut

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 5

Appears in

The French Kitchen

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.

Ingredients

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

Europe
France
Main course
Mediterranean
Gluten-free

Method

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