Recipe Book

Pork Medallions with Mustard Lentils

Updated: 25 Apr 2015

Ingredients

• 100g red lentils
• Fresh thyme
• Olive oil
• 2 pork loin steaks / escalopes
• 3 echalion shallots, finely sliced or 1 onion
• 3 large tomatoes, diced
• 2 tsp Dijon mustard (subs. 1 tsp wholegrain and 1 tsp English mustard. N.B level tsps. otherwise too salty)
• 400ml chicken stock

• Broccoli

• N.B This is a salty dish; add a twist of pepper but no salt. Consider using slightly less than 1 chicken stock cube?

Method

1. Rinse the lentils thoroughly in cold water, drain and set aside.
2. Heat the oil in a frying pan and cook the pork for 2-3 minutes each side. Then add the shallots and fry for 2 minutes. Add the tomatoes and fry for a further two minutes.
3. Add the thyme, mustard, stock and lentils; simmer for about 15-20 minutes until the pork is cooked through with no pink meat.
4. Boil or microwave the broccoli. Season the pork and lentils and serve together.