Lentils – I love them…my kids love them…we all love them…and Puy lentils are just so toothsomely moreish and retain a little bite even after cooking that is somehow magical. It’s a lentil love-in!
And I had a really stupendous piece of pork tenderloin that needed a good accompaniment – it was a marriage made, if not in heaven, well certainly in my kitchen!
Tenderloin is so versatile and almost as lean as chicken breast. We often have it sliced and pan fried with a pepper sauce – but tonight was Mr P.Lentil’s turn.
This is a dish i have mentioned on here before I am sure – but here it is again – it is a basic standby that could accompany anything – last time out it was with belly pork and sausages if I recall – but it is equally as good with ham shanks.
Anyway – let’s get on shall we – enough reminiscing!
Pre heat oven to 160c
You need for the lentils –
60 gm of lardons or cubed smoky bacon – or pancetta even
340 gm Puy lentils – or any green ones if not
Some chopped fresh rosemary but you’d be fine with dried
A large red onion chopped finely – or white if no reds handy!
2 cloves of garlic finely chopped
800 ml of chicken stock
red wine vinegar
I, as you know by now, have to fiddle – so I also added later on some chopped okra left over from the other night. It went v well!
Pan fry the onion and lardons in olive oil in a stock pot or large casserole. When the lardons start to colour add the garlic and rosemary. 2 more minutes should be fine – then rinse the lentils and add them to the pan.
Fry for one more minute to coat the lentils. They all need to get chummy. Add the stock – pop a lid on – bring to the boil. Into the oven for 1 hour.
I rolled the tenderloin of pork in cumin seeds, crushed black pepper, rock salt and chilli seed. Let it sit in this for at least an hour if poss.
Then slice it about into about half a centimetre slices – maybe a tad wider. Pan fry on a highish heat in olive oil for about 5 minutes per side.
Take out the lentils after an hour – please do check them tho on the way – they may, may need a little more water if they are drying up too much – they shouldn’t. They should absorb most of the liquid – not all. I transferred them to a large roasting dish, stirred in a tablespoon of red wine vinegar and a drizzle or two of good olive oil – and this time I stirred in a some pre cooked slices of Jersey Royal potatoes thinly sliced, plus some chopped pan fried okra.
I added the pork medallions to the dish and popped them back in the oven with some foil over – heat off – to let them all get to know each other even better. I also opened another bottle of mighty fine Shiraz /Petit Verdot.
Then it all arrived at the table and was purred over… then consumed with relish!
I was hoping some would be left over for lunch today…but it all
vamoosed! Hey ho!