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  • 300g pork tenderloin fillet
  • 1 tbsp flour
    well seasoned
  • 500ml chicken stock
  • 100g Puy lentils
  • olive oil
  • 150ml white wine
  • ½ sliced lemon
    ½ juiced
  • a small bunch flat-leaf parsley
    chopped

Nutrition:

  • kcal450
  • fat11.7g
  • saturates0g
  • carbs35.3g
  • sugars0g
  • fibre4.9g
  • protein47.2g
  • salt2.55g

Method

  • step 1

    Slice the pork into 4 pieces then gently pound flat under baking paper using a rolling pin or heavy pan. Dust with seasoned flour then shake off any excess. Set aside 125ml of the stock and bring the rest to a boil. Add the lentils and cook until just tender, about 15 minutes. drain and keep warm.

  • step 2

    Heat a non-stick frying pan and add 1 tbsp oil. Brown the pork on both sides, remove from the pan. add the wine, 125ml stock and lemon juice to the pan and bring to a boil. Scrape any bits from the bottom of the pan and reduce by half; add the pork and the lemon slices. Heat through then spoon the pork and sauce over the lentils. sprinkle with parsley.

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