Mustard Pork Tenderloin with Apples & Warm Lentils

• 650gpork tenderloin
• 4thyme sprigs, leaves picked
• 3 tbspolive oil
• 2 tbspDijon mustard
• 500gcooked Puy lentils
• 1 tbspwholegrain mustard
• 80gspinach
• 1shallot, finely sliced
• 2garlic cloves, thinly sliced
• 1 tbspapple cider vinegar
• 60mlwater
• 2eating apples, cored and cut into wedges
• 1leek, finely sliced
• 15gflat-leaf parsley, roughly chopped
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Rub the pork with the Dijon mustard, thyme, 1 tbsp olive oil, salt and black pepper. Heat a large heavy-based frying pan over a medium-high heat for 2 minutes until the pan is hot.
2. 2Add the pork and cook over a medium heat for about 20 to 25 minutes, turning regularly until browned on all sides. Check the thickest part with a clean thermometer: it must reach 75°C for 30 seconds before leaving the pan. If it needs longer, lower the heat and continue cooking; do not rely on resting to reach the cooking temperature.
3. 3Transfer the cooked pork to a clean board and rest for 5 minutes while you start the apples. Keep the resting juices for the lentils.
4. 4Add 1 tbsp olive oil to the pan, then lay in the apple wedges in a single layer. Cook for 4 to 5 minutes, turning once, until browned at the edges but still firm enough to hold their shape; lift them onto a plate.
5. 5Add the remaining 1 tbsp olive oil, shallot and leek to the pan. Cook for 5 minutes until the leek is softened and glossy, then add the garlic for 1 minute until fragrant.
6. 6Stir in the lentils, wholegrain mustard, apple cider vinegar and water, scraping up the browned bits from the pan. Cook for 3 minutes until the lentils are hot and lightly glossy.
7. 7Fold in the spinach and cook for 1 to 2 minutes until wilted but still visibly green. Taste and season with salt and black pepper if needed.
8. 8Stir the pork resting juices into the hot lentils. Slice the pork into thick medallions, spoon the lentils onto four plates, then add the pork, browned apple wedges and parsley.

Per serving

kcal

547

protein

48.1g

fibre

14.4g

carbs

41.5g

fat

21.7g