I tried out this recipe when friends Stu and Sharon came round for supper. It is so easy to make.
1kg pork loin fillet
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- Small bunch tarragon, chopped
- 350g Puy lentils
- 1l vegetable stock
- zest and juice 1 lemon
- 1 apple, cored and diced
- 200g jar good-quality mayonnaise
- 1 garlic clove, crushed
- Steamed green beans, to serve
- Heat oven to 200C/180C fan/gas 6. Rub the pork with a tbsp of oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan. Transfer the pork to a baking sheet, brush the outside with the mustard, then press on half of the tarragon and cook for 30 mins. Remove from the oven and cover with foil for 5 mins.
- Meanwhile, cook the lentils in the stock until just tender, about 12 mins, drain, then toss with the remaining olive oil, half the lemon juice and the apple.
- To make the aioli, mix the mayo, garlic, lemon zest and remaining juice and tarragon with some seasoning, then set aside. Slice the pork into thick slices and serve on a platter with the lentils, a bowl of aioli to dip into and some green beans.