Creamy French pork and lentils


Recipe may contain gluten, milk and lactose.

Pork fillet is the secret ingredient here – being the leanest of pork cuts, it cooks quickly while staying tender. After browning the fillet, just add some brandy, cream and lentils, and dinner is on the way!

13 Ingredients

  • 1 tbs olive oil

  • 750g pork fillet, trimmed, cut into 3cm thick discs

  • 1 large brown onion, halved, thinly sliced

  • 20g butter

  • 60ml (1 ⁄4 cup) brandy

  • 250ml (1 cup) thickened cream

  • 125ml (1 ⁄2 cup) glutenfree chicken stock

  • 1 tbs jellied cranberry sauce

  • 2 tsp gluten-free Dijon mustard

  • 425g can lentils, rinsed, drained

  • Chopped fresh chives, to serve

  • Mashed potato, to serve

  • Steamed green beans, to serve

3 Method Steps

  • Step 1

    Heat the oil

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (1 tbs olive oil) in a large frying pan over medium-high heat. Season the pork (750g pork fillet, trimmed, cut into 3cm thick discs). Add to the pan and cook, turning, for 6 minutes or until browned. Transfer to a plate. Add onion (1 large brown onion, halved, thinly sliced) and butter (20g butter) to pan. Cook, stirring, for 5 minutes or until golden.

  • Step 2

    Add the brandy (60ml (1 ⁄4 cup) brandy) to the pan. Cook, stirring, for 1 minute or until brandy evaporates. Add the cream (250ml (1 cup) thickened cream), stock (125ml (1 ⁄2 cup) glutenfree chicken stock), cranberry sauce (1 tbs jellied cranberry sauce) and mustard (2 tsp gluten-free Dijon mustard). Stir until well combined. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes. Add the lentils (425g can lentils, rinsed, drained). Simmer for 4 minutes or until the sauce has thickened. Season.

  • Step 3

    Return the pork and resting juices to the sauce. Simmer for 2 minutes or until pork is warmed through. Sprinkle with chives (Chopped fresh chives, to serve) and serve with mashed potato (Mashed potato, to serve) and green beans (Steamed green beans, to serve).

Tell us what you think of this recipe!

Recipe Notes

Tip: You can swap thebrandy for sherry orwhite wine, or for analcohol-free twist, use apricot or peachnectar, or pear juice.

Nutritional Information

Per serving

  • 736

  • 3079 kj

  • 41g

  • 23.3g

  • 3.4g

  • 53.4g

  • 28.5g

All quantities above are averages

Source link

0/5 (0 Reviews)

Turkish spiced lamb mince

Baked german cheesecake