Mustard Pork Fillet With Apple Lentils Herb Aioli Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Rub the pork with a tbsp of oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan. Transfer the pork to a baking sheet, brush the outside with the mustard, then press on half of the tarragon and cook for 20 mins. Remove from the oven and cover with foil for 5 mins.
• Meanwhile, cook the lentils in the stock until just tender, about 12 mins, drain, then toss with the remaining olive oil, half the lemon juice and the apple.
• To make the aioli, mix the mayo, garlic, lemon zest and remaining juice and tarragon with some seasoning, then set aside. Slice the pork into thick slices and serve on a platter with the lentils, a bowl of aioli to dip into and some green beans.

Steps:

• In a small skillet, heat 1/3 cup of the extra-virgin olive oil.
• Add the shallots and cook over moderately high heat, stirring frequently, until golden brown and crisp, about 5 minutes.
• Using a slotted spoon, transfer the fried shallots to paper towels to drain; reserve the shallot oil.
• In a medium saucepan, cover the lentils with 2 3/4 cups of the chicken stock and bring to a boil over high heat.
• Add the bay leaf and thyme, cover and simmer over low heat until the lentils are tender, about 30 minutes.
• Drain the lentils and return them to the saucepan; discard the bay leaf. Stir in the parsley and the reserved shallot oil and season with salt and pepper. Cover and keep warm.
• Meanwhile, in a large heavy skillet, heat 1 tablespoon of the olive oil until almost smoking.
• Flatten each piece of pork tenderloin slightly with the palm of your hand and season on both sides with salt and pepper.
• Working in batches, if necessary, add the flattened pork to the skillet and cook over moderately high heat until well browned and just cooked through, about 4 minutes per side. Transfer the pork to a plate and keep warm.
• Add the wine to the skillet and bring to a boil. Cook, stirring, until reduced by half, about 2 minutes.
• Add 1/2 cup of the chicken stock, the mustard and the remaining 2 tablespoons of olive oil. Boil, whisking constantly, for 1 minute. Remove from the heat.
• Stir the remaining 1/4 cup of chicken stock into the lentils and bring to a simmer over moderately high heat.
• Spread the lentils on a platter, arrange the pork on top and drizzle with the mustard sauce. Garnish with the crisp shallots and serve at once.

Steps:

• Preheat oven to 425. Place pork on a broiler pan coated with cooking spray.
• Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl. Pour half of it over pork and spread with pastry brush, being mindful not to place the brush back into the mustard mixture (in order to avoid contaminating it in case you want extra sauce for dipping).
• Bake for 30-40 minute or until internal temperature reaches 160 (meat should be slightly pink).
• Meanwhile, slice and peel apples.
• Heat a large skillet over med-high heat. Saute apples (no oil or spray needed) for about 5 minute or until lightly browned.
• Reduce heat to low. Combine syrup, cornstarch, sugar, and cinnamon and add to apples. Simmer 10 minute or until apples are tender, stirring occasionally.
• Excellent served with a side of potatoes and a salad! Enjoy!