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Pork fillet with fennel & lentils
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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.
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.
Typical values per serving:
This recipe was first published in Thu Jul 01 09:59:47 BST 2021.