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Peach & Lentil Salad with Pork Tenderloin Recipe

Oven-roasted pork fillet marinated with garlic and fennel seeds, sliced and served over a bed of spinach, peaches, prunes, and lentils. The dish is finished with a light lemon dressing.
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Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 2

Ingredients
  

Pork

  • 2 tsp fennel seeds
  • 1 cloves garlic
  • 1 tbsp olive oil
  • 300 grams pork tenderloin (fillet)
  • 1 tsp salt

Dressing

  • black pepper (to taste)
  • 0.5 whole lemon
  • 2 tbsp olive oil
  • salt (to taste)

Lentils

  • 3 sprig fresh parsley
  • 1 tin tinned green lentils
  • 1 whole peaches
  • 30 grams prunes
  • 50 grams Spinach

Instructions
 

  • crush the fennel seeds, peel and finely chop the garlic, spread the salt, crushed seeds and garlic onto the grease proof paper, roll the tenderloin in the fennel mixture, wrap the paper round the tenderloin, refrigerate for at least two hours preferably overnight
  • set the oven to 180C 350F or gas mark 4, Take the pork out of the fridge, remove the paper, heat the olive oil in the frying pan, sear the pork till well browned, add to the casserole dish
  • place the pork in the oven, cook for 15 mins to 20 mins till firm to the touch
  • squeeze the lemon(s) . add the lemon juice to the bowl, add the olive oil, season with salt and pepper, mix the ingredients
  • drain and rinse the lentils, add to the frying pan, cook slowly
  • roughly chop the prunes, add to the frying pan, wash and finely chop the fresh parsley, add to the frying pan, remove from the heat, set a side
  • remove the pork from the oven, rest for 5 mins
  • peel and slice the peaches, add to the lentils, wash the spinach, add to the lentils
  • add the dressing to the lentils
  • add the lentils to the serving plate, cut the pork into 1 cm wide slices, place on the lentil salad
Keyword Peach & Lentil Salad with Pork Tenderloin Recipe
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