Pork tenderloin with puy lentils and a cider sauce

Ingredients

Pork tenderloin
Puy lentils
2 braeburn apples
parma ham slices
bunch of fresh sage
bunch fresh parsley
2 carrots
1 large onion
bunch of celery
bulb of garlic
dijon mustard
1 litre dry organic cider
double cream
1 litre chicken stock
unsalted butter
olive oil
maldon sea salt
black pepper

Method

• Seal the tenderloin in a very hot pan, paint on dijon mustard and set aside.
• Blanch and refresh sage, peel and slice apple.
• Wrap pork in the parma ham with sage and apple. wrap in cling film to set shape, roast off in oven until cooked, rest meat.
• Dice onion, carrot, celery and apple and sweat dowm in butter add lentils, cider and stock and cook until tender.
• In the pork pan, deglaze with cider, add stock and reduce. add double cream off the heat.
• Finish the lentils with some chopped parsley and plate up.