Honey and Mustard Glazed Pork with Apple Lentils
Nutrition per serving
| Calories | 563 kcal |
| Protein | 50.9 g |
| Carbs | 49.8 g |
| Fats | 18.3 g |
| Saturated Fat | 3.2 g |
| Monounsaturated Fat | 11.4 g |
| Polyunsaturated Fat | 2.4 g |
| Sugars | 19.5 g |
| Fiber | 14.1 g |
| Sodium | 267 mg |
Ingredients
| Pork Tenderloin (fillet) | |
| Carrot | |
| Celery | |
| Apple(s) | |
| Honey | |
| Dijon Mustard (Whole Grain) | |
| Parsley | |
| Arugula (Rocket) | |
| Olive Oil | |
| Canned Lentils |
Preparations
1. Preheat oven to 180 C (356 F)
1. Preheat oven to 180 C (356 F)
2. Take the pork out of the fridge 15 minutes before cooking.
3. Finely dice the carrot and celery, into ½ cm pieces.
4. Core/peel, apple and dice into ½ cm pieces.
5. Rinse/drain lentils.
6. Finely chop parsley.
Cooking Instructions
1. Heat ½ a tbsp of olive oil in a frying pan over medium heat. Season the pork with a pinch of salt and pepper, add to the pan and cook for 2 minutes each side until golden. Remove and transfer to the baking tray.
2. In a small bowl, combine mustard and honey and evenly spread ½ of the mixture on top of the pork. Place in the oven and cook for about 12 minutes or until desired taste.
3. Meanwhile, in the same frying pan, heat 1 and half tsp of olive oil over medium heat. Add the diced carrots, celery and apple and a pinch of salt and pepper. Cook for about 3-4 minutes until softened. Stir in the lentils and cook for a further minute. Remove from heat and season with a pinch of salt if needed. Set aside to cool down
4. Remove the pork from the oven and pour over the remaining mustard/honey mixture. Set aside for 2 minutes to rest. Slice into thin pieces before serving.
5. Add the rocket and parsley to the cooled down lentils and gently combine.
6. Serve the lentils in a bowl with the sliced pork on top and drizzle over the juices from the baking tray.