Peach & Lentil Salad with Pork Tenderloin

Peach & Lentil Salad with Pork Tenderloin

35 Minutes
Serves: 2
Pork fillet marinated with garlic and fennel seeds and roasted in the oven. The pork is sliced and served on a bed of spinach, peaches, prunes and lentils. The dish is dressed in a light lemon dressing.

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What you need Ingredients


  • 1 tbsp fennel seeds
  • 1 cloves garlic
  • 1 tbsp olive oil
  • 300 grams pork tenderloin (fillet)
  • 1 tsp salt


  • black pepper (to taste)
  • 0.5 lemon
  • 2 tbsp olive oil
  • salt (to taste)


  • 3 sprig fresh parsley
  • 1 tin tinned green lentils
  • 1 peaches
  • 30 grams prunes
  • 50 grams Spinach

How it's done Directions

Step 1

  • crush the fennel seeds
  • peel and finely chop the garlic
  • 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 2

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

Step 3

  • place the pork in the oven
  • cook for 15 mins to 20 mins
  • till firm to the touch

Step 4

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

Step 5

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

Step 6

  • roughly chop the prunes
  • add to the frying pan
  • wash and finely chop the fresh parsley
  • add to the frying pan
  • remove from the heat
  • set a side

Step 7

  • remove the pork from the oven
  • rest for 5 mins

Step 8

  • peel and slice the peaches
  • add to the lentils
  • wash the spinach
  • add to the lentils

Step 9

  • add the dressing to the lentils

Step 10

  • add the lentils to the serving plate
  • cut the pork into 1 cm wide slices
  • place on the lentil salad

What you need Utensils

  • 1 casserole dish
  • 2 chopping board
  • 1 frying pan
  • 1 Garlic crusher
  • 1 grease proof paper
  • 1 large frying pan
  • 2 large knife
  • 1 lemon squeezer
  • 1 mortar and pestle
  • 1 sieve
  • 1 small bowl

About our peach & lentil salad with pork tenderloin 

This fresh tasty pork fillet salad is from the cookery book "Around the World in Salads" by Katie & Ginneario Caldesi . The pork fillet is coated in a crust of fennel and garlic and roasted in the oven. The lentils are cooked with the prunes, freshly chopped parsley, sliced peaches and spinach. The lentil salad is coated in a lemon dressing and the pork is sliced and placed on top of the salad. 

recipes with pork fillet

Chilli Pork Stir-fry

Chinese Pork in Plum Sauce

Maple Pork with Apples

Bacon Wrapped Pork Fillet with Dauphinoise

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