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Balsamic and mustard pork with braised lentils
Balsamic and mustard pork with braised lentils
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Whip up a flavorful balsamic mustard pork with savory lentils in minutes.
Ingredients:
  • 60ml balsamic vinegar
  • 23.40 gm wholegrain mustard
  • 4 (about 900g) Pork Cutlets, excess fat trimmed
  • 18.20 gm olive oil
  • 1 large fennel, finely chopped, fronds reserved
  • 1 leek, pale section only, thinly sliced
  • 1 carrot, peeled, finely chopped
  • 400g can lentils, rinsed, drained
  • 125ml chicken stock
  • 2 Granny Smith apples, cored, cut into wedges
Instructions:
  • Combine the vinegar and mustard in a jug. Place the pork in a glass or ceramic bowl and cover with the vinegar mixture, ensuring the pork is evenly coated. Let it sit for 15 minutes to enhance the flavors.
  • Heat half of the oil in a medium frying pan over medium heat. Sauté the fennel, leek, and carrot for 10 minutes or until the fennel softens. Stir in the lentils and stock, bring to a simmer, and cook for 5 minutes until the sauce thickens slightly.
  • Separate the pork from the marinade but keep the marinade. Warm up the rest of the oil in a large frying pan on medium-high heat. Sear the apple wedges for 1 minute on each side until they turn golden. Place them on a plate. Sauté the pork for 4 minutes on each side until it's cooked through. Transfer to a plate, cover with foil, and let it rest for 5 minutes before serving.
  • Pour the reserved marinade into the pan and allow it to come to a boil. Simmer for 2 minutes or until the sauce thickens.
  • Spoon the lentil mixture onto serving plates. Top with the pork and apples, then drizzle with the sauce and garnish with reserved fennel fronds before serving.

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