You may not think it but adding mustard to the pan and allowing it to evaporate off adds a certain delicious richness and depth of flavour. When you taste this recipe you won't believe you made it in 20 minutes!
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.
Pork Loin Fillet
Chicken Stock Powder
Flat Leaf Parsley
Pre-heat your grill to high and line a baking tray with foil. Trim the carrot, halve lengthways then slice thinly. Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils.
Season the pork steaks with salt and pepper and drizzle on a splash of oil. Lay the pork steaks on your baking tray and grill for 4-5 mins on each side. IMPORTANT: The pork is cooked when no longer pink in the middle. When cooked, remove the pork and wrap loosely in foil to rest for a few mins.
Meanwhile, heat a splash of oil in a saucepan over medium-high heat. Add the carrot, stir and cook until softened, 4-5 mins. Stir in the garlic and cook for 1 minute.
Stir in the mustard and water (see ingredients for amount). Bring to the boil then stir in and dissolve the stock powder. Simmer for 2 mins then stir in the baby spinach a handful at a time. Cook for 2 mins until the spinach has wilted then stir in the crème fraiche and lentils. Bubble away for another minute until everything is piping hot. Taste and season with salt and pepper if you like.
Slice the pork into thin strips when rested. Don’t throw away any juices!
Mix any pork juices into the lentils, bring back up to the boil, then stir in half the parsley. Spoon the creamy lentils into your bowls. Top with the pork slices and a sprinkle of remaining parsley. Enjoy!