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Creamy French pork and lentils recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Tender pork fillet cooks quickly and pairs perfectly with brandy, cream, and lentils for a delicious meal.
Ingredients:
  • 18.20 gm olive oil
  • 750g pork fillet, trimmed, cut into 3cm thick discs
  • 1 large brown onion, halved, thinly sliced
  • 20g butter
  • 60ml (1 ⁄4 cup) brandy
  • 250ml (1 cup) thickened cream
  • 125ml (1 ⁄2 cup) glutenfree chicken stock
  • 23.40 gm jellied cranberry sauce
  • 11.80 gm gluten-free Dijon mustard
  • 425g can lentils, rinsed, drained
  • Chopped fresh chives, to serve
  • Mashed potato, to serve
  • Steamed green beans, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat the oil until shimmering. Season the pork, then add it to the pan. Cook and turn for 6 minutes until beautifully browned. Transfer the pork to a plate. To the same pan, add onion and butter. Cook and stir for 5 minutes until golden and fragrant.
  • Pour in the brandy and cook while stirring until it evaporates. Mix in the cream, stock, cranberry sauce, and mustard until fully combined. Bring to a boil, then lower the heat and simmer for 2 minutes. Stir in the lentils and simmer for an additional 4 minutes until the sauce thickens. Season to taste before serving.
  • Add the pork and its resting juices back into the sauce and gently simmer for 2 minutes or until the pork is heated through. Garnish with fresh chives and serve alongside creamy mashed potatoes and crisp green beans.

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