Honey and Mustard Glazed Pork

Peel and chop the carrot into tiny pieces (less than ½cm if possible). Slice the celery lengthways into strips (less than ½cm if possible), then chop the strips widthways into ½cm cubes. Peel the apple and remove the core (the easiest way is to cut it into quarters lengthways through the core, then cut the core from each piece). Chop your apple into ½cm pieces. Remove the sage leaves from their stalks and finely chop them.

Next, cover your pork medallion with a good pinch of salt and pepper. Heat a splash of olive oil in a frying pan on medium-high heat. Once the oil is really hot, gently add in your pork medallion and cook for 2 mins on each side until browned.

Mix together the honey and the mustard and spread half of it over your pork. Transfer your pork to a baking tray and cook in your oven for 12-15 mins. Keep the frying pan.

While your pork is in your oven, heat another splash of olive oil in the frying pan you used for your pork, on medium heat (if there is still lots of oil left in the pan from the pork, don’t worry about adding more). Add in your carrot, celery, apple and sage with a pinch of salt and a few good grinds of pepper and cook for 5 mins.

Drain and rinse the lentils before adding them to the pan. Gently stir everything together for 1 minute and then remove from the heat. Test for seasoning and add a little more salt if you need to lift the flavour.

Remove your pork from your oven and immediately pour over any remaining honey mustard glaze. Cover and leave to rest for a few mins to let the juices redistribute around the pork (keeping it nice and moist).