35 minutes
Peach & Lentil Salad with Pork Tenderloin

Peach & Lentil Salad with Pork Tenderloin

Peach & Lentil Salad with Pork Tenderloin – Pork fillet marinated with garlic and fennel seeds served on a bed of spinach, peaches, prunes and lentils

We have lots of fantastic meat based meals to choose from why not check out our meat feast section for more pork recipes

 

How it's doneDirections

Step 1

crush the fennel seeds

Step 2

peel and finely chop the garlic

Step 3

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

Step 4

set the oven to 180C 350F or gas mark 4

Step 5

Take the pork out of the fridge, heat the olive oil in the frying pan, sear the pork till well browned
add to the casserole dish, place in the oven

Step 6

cook for 15 mins to 20 mins, till firm to the touch

Step 7

squeeze the lemon(s), add the lemon juice
to the bowl, add the olive oil season with salt and pepper, mix the ingredients

Step 8

drain and rinse the lentils add to the frying pan, cook slowly

Step 9

roughly chop the prunes, add to the frying pan

Step 10

wash and finely chop the fresh parsley, add to the frying pan

Step 11

remove from the heat, set a side

Step 12

remove the pork from the oven, rest for 5 mins

Step 13

peel and slice the peaches, add to the lentils

Step 14

wash the spinach, add to the lentils

Step 15

add the dressing to the salad

Step 16

Place the spinach on the serving plate, add the lentils to the serving plate, cut the pork into 1 cm wide  and lay it on top of the lentils place on the lentil salad – serve immediately

This recipe is from the recipe book “Around the world in salads” by Katie & Ginnearlo Caldesi http://caldesi.com/blog

 

What you needIngredients

Servings 2
Utensils
  • chopping board
  • large knife
  • Garlic crusher
  • large frying pan
  • casserole dish
  • sieve
  • lemon squeezer
  • mortar and pestle
  • grease proof paper
Pork
  • 1/2 tbsp Fennel seeds
  • 1 clove garlic
  • 300 grams pork tenderloin (fillet)
  • 1 tbsp olive oil
  • 1/2 tsp Salt
Salad
  • green lentils (tin 390g)
  • 30 grams prunes
  • 1 tbsp fresh parsley
  • 50 grams spinach
  • 1 peach
Dressing
  • 1/2 lemon
  • 2 tbsp olive oil
  • Salt to taste
  • black pepper to taste

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