Pork Fillet Medallions with Red Lentil Stew

by Sue Lawrence

Brush the medallions all over with oil
SERVINGS    
 
4
PREPARATION TIME
10 MINS
COOKING TIME
30 MINS

Ingredients

600g Pork Fillet
1 tbsp Olive Oil
20g Butter
1 Red Onion (chopped)
1 Parsnip (cut into small cubes)
1 stalk Leek (cut into small cubes)
200g Red Split Lentils
500ml Chicken or Vegetable Stock
Salt and Pepper

Pork Fillet Medallions with Red Lentil Stew

Instructions

Allow the medallions to come to room temperature. Preheat the oven to 80ºC. Brush the medallions all over with oil. Heat up a large pan. Sear the Medallions on both sides for 1-2 minutes. Place on a tray and keep warm in the oven.

Melt the butter in a small braising pan; add onions, parsnip and leek. Braise for 4-5 minutes until slightly caramelized, add lentils and braise for a further minute. Deglaze with stock and bring to the boil, reduce heat to simmer, cover with a lid and cook for 15-20 minutes. Remove lid, season to taste with salt and pepper. Take the medallions out of the oven and arrange with lentil stew onto preheated plates.

Serve with mustard sauce.

Rate this recipe

Pork Fillet Medallions with Red Lentil Stew
Overall Rating
  

Your comment or suggestion




Comments on this recipe

No comments yet