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    Pork fillet with fennel & lentils

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    Pork fillet with fennel & lentils

    Orange zest, fennel seeds and Dijon mustard imbue this otherwise straightforward dish with lashings of flavour. Resting the pork after cooking keeps it beautifully juicy.

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    1 pork fillet (about 400g)
    ½ tsp fennel seeds, lightly crushed
    3 tbsp extra virgin olive oil
    1 orange (scrubbed), zest and juice
    1 tsp Essential Dijon Mustard
    1 large fennel bulb, finely shredded
    400g can beluga lentils, drained and rinsed
    ½ x 100g pack watercress
    2 tbsp natural yogurt


    1. Cut the pork into 1-2cm slices, season and scatter over the crushed fennel seeds. Heat 1 tbsp oil in a large frying pan over a medium heat. Fry the pork slices for 3-5 minutes on each side, until the juices run clear and no pink meat remains. Transfer to a plate to rest for 2 minutes. 

    2. Meanwhile, in a large bowl, whisk together the orange juice, remaining 2 tbsp oil and ½ tsp mustard; season. Add the fennel, lentils and watercress, then loosely combine. In a small bowl, stir the orange zest and remaining ½ tsp mustard into the yogurt; season. Serve the pork with the lentil mixture and a dollop of the yogurt.

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