Ingredients (serves 2)
- 300gr pork tenderloin fillet
- 1 tbsp flour well seasoned
- 500ml chicken stock
- 100gr puy lentils
- olive oil
- 150ml white wine
- 1 lemon, 1/2 juiced 1/2 sliced
- a small bunch of parsley
- Slice the pork into 4 pieces then gently pound flat under baking paper using a rolling pin. Dust with seasoned flour then shake off any excess. Set aside 125ml of the stock and bring the rest to a boil. Add the lentils and cook until just tender, about 15min. Drain and keep warm.
- Heat a non-stick frying pan and add 1tbs olive oil. Brown the pork on both sides and remove from the pan. Add the wine, 125ml stock and lemon juice to the pan and bring to a boil. Scrape any bits from the bottom of the pan and reduce by half; add the pork and the lemon slices. Heat through, then put the pork on top of the lentils and spoon over the sauce. Sprinkle with parsley.
Recipe via BBC Olive magazine February 2010