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Pork Fillet Medallions with Red Lentil Stew

Serves 4

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

      

RD124C - Pork Fillet Medallions with Red Lentil Stew

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.

Save £5.00

Pork Fillet Medallions

Expertly cut from Freedom Food pork

8  servings

£23.00 £18.00

More info