An apple a day keeps the doctor away – at least that’s what they claim! With carrot, celery, lentils and rocket added to the mix, this dish is absolutely loaded with both flavour and nutrition. Now for the decadent part ... we have taken the finest pork in the land and glazed it (generously) with the sweetness that only honey can pull off and the warmth of mustard. You are in for a treat!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
/ serving 4 people
/ serving 4 people
Red Wine Vinegar(ContainsSulphites)
Take the pork medallion out of your fridge so it reaches room temperature and pre-heat your oven to 180 degrees.
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).
Once your lentils have cooled down, gently fold the rocket through them. Cut your pork into thin slices and serve on top of your lentils, pouring any remaining juices and honey mustard glaze from your pork over the dish.