Pork with Lentils

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 5

Appears in

The French Kitchen: A Cookbook

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.


  • 2 pork fillets, about 875 g together, trimmed of fat
  • a bunch of sage
  • 2 cloves of garlic, peeled and cut into slivers
  • 1 lemon, from which small pieces of rind are cut
  • sea salt
  • freshly ground black pepper
  • 1 tbsp olive oil
  • 8 slices smoked streaky bacon, rind removed
  • 1 litre chicken stock
  • 250 g Puy lentils
  • 100 ml white wine
  • 100 ml double cream or creme fraiche
  • 1 tbsp Dijon mustard


    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 tray and cook for 35 minutes.

    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.