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 tray and
Put the chicken stock and lentils in a large saucepan and simmer gently for 30 minutes until the stock is absorbed. In another pan, combine the white wine, cream, mustard and seasoning and heat through gently. Slice the pork and serve with the lentils and mustard sauce.