Balsamic lentils with pork fillet

Balsamic offers a tartness to our vibrant pork dish. This well-balanced meal is high in protein but low in calories and salt

Ingreadient

• olive oil, for frying
• 1 onion, finely chopped
• 1 carrot, finely diced
• 1 stick celery, finely diced
• a few sprigs rosemary, finely chopped
• 400g pork tenderloin, cut into 4 pieces
• 500g cooked puy lentils
• 2 Little Gem lettuces, shredded
• ½ lemon, juiced
• 3 tbsp balsamic vinegar
• ½ a small pack flat-leaf parsley, finely chopped

Direction

1. Heat 1 tbsp olive oil in a deep frying pan and gently cook the onion, carrot, celery, rosemary and some seasoning for 15 minutes until really soft.
2. Meanwhile, heat a non-stick frying pan until medium-hot. Drizzle the pork portions with a little oil and season all over. Cook for 5 minutes on each side until really golden. Put onto a plate and cover tightly with foil to rest for 10 minutes, then slice.
3. Add the lentils, lettuce, lemon juice and balsamic to the onion mix, stir through and cook for 2-3 minutes until the lettuce has just wilted. Season and stir through the parsley and any resting juices from the pork, spoon onto plates and top with the pork slices.