Save to your scrapbook
Pork medallions with thyme, mustard & lentils
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g LOVE Life Red Split Lentils
6 sprigs of thyme
2 tbsp olive oil
4 Waitrose Extra Trimmed Pork Medallions or escalopes
2 echalion shallots, finely sliced
3 large tomatoes, diced
2 tsp Dijon mustard
400ml Cooks’ Ingredients Chicken or Vegetable Stock
2 x 230g packs purple sprouting or Tenderstem broccoli, ends trimmed
1. Rinse the lentils thoroughly in a large bowl of cold water. Drain and set aside. Pull the leaves from the thyme stalks and set aside.
2. Heat 1 tbsp of the oil in a large frying pan and cook the pork medallions for 2–3 minutes each side, or until golden brown. Remove from the pan and set aside.
3. Heat the remaining oil and gently fry the shallots for 2 minutes until soft, then add the tomatoes and fry for a further 2 minutes. Add the thyme, mustard, stock and lentils and simmer for 10 minutes.
4. Reduce the heat, and add the pork medallions to the pan, simmering for a further 8-10 minutes until the pork is cooked through with no pink meat. Meanwhile, either steam or boil the broccoli for 3–4 minutes. Season the pork and lentils and serve with the broccoli.
Typical values per serving:
This recipe was first published in December 2014.