Balsamic and mustard pork with braised lentils

Recipes / Meat

Serve up a delicious meal in no time with this quick and easy balsamic and mustard pork served with braised lentils.

Recipe «Balsamic and mustard pork with braised lentils» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 1/4 cup balsamic vinegar, 1 tbsp wholegrain mustard, 4 Coles Australian Pork Cutlets, excess fat trimmed, 1 tbsp olive oil, 1 large fennel, finely chopped, fronds reserved , 1 leek, pale section only, thinly sliced, 1 carrot, peeled, finely chopped, 400g can lentils, rinsed, drained , 1/2 cup chicken stock, 2 Granny Smith apples, cored, cut into wedges.

Ingredients:

  • 1/4 cup balsamic vinegar 
  • 1 tbsp wholegrain mustard 
  • 4 Coles Australian Pork Cutlets, excess fat trimmed 
  • 1 tbsp olive oil 
  • 1 large fennel, finely chopped, fronds reserved 
  • 1 leek, pale section only, thinly sliced 
  • 1 carrot, peeled, finely chopped 
  • 400g can lentils, rinsed, drained 
  • 1/2 cup chicken stock 
  • 2 Granny Smith apples, cored, cut into wedges 

Instructions

  1. Whisk the vinegar and mustard in a jug. Place the pork in a glass or ceramic bowl. Pour over the vinegar mixture and turn to coat. Set aside for 15 mins to develop the flavours.
  2. Meanwhile, heat half the oil in a medium frying pan over medium heat. Add the fennel, leek and carrot. Cook, stirring, for 10 mins or until fennel softens. Add the lentils and stock and bring to a simmer. Cook for 5 mins or until sauce thickens slightly.
  3. Drain the pork, reserving the marinade. Heat remaining oil in a large frying pan over medium-high heat. Add the apple wedges and cook for 1 min each side or until lightly golden. Transfer to a plate. Cook pork for 4 mins each side or until just cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  4. Meanwhile, pour reserved marinade into the pan and bring to the boil. Cook for 2 mins or until the sauce thickens.
  5. Divide the lentil mixture among serving plates. Top with the pork and apples. Serve drizzled with the sauce and reserved fennel fronds.