Pork fillet with beluga lentil salad

Pork fillet with beluga lentil salad

Total: 1 hr 25 min. | Active: 30 min.
gluten-free
Nutritional value / person: 603 kcal
, Fat: 25 g
, Carbohydrate: 39 g
, Protein: 54 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fillets

2 pork fillets (each approx. 350 g)
¾ tsp salt
a little pepper
1 tbsp clarified butter
1 organic orange, halved, half the juice squeezed out and set aside, the remainder halved and sliced
8 sprig rosemary
½ tsp sugar

Lentils

a little oil
2 shallots, finely chopped
200 g beluga lentils (beluga)
4 dl water
½ tsp salt

Salad

1 tsp coarse-grain mustard
3 tbsp apple vinegar
3 tbsp olive oil
1 tbsp liquid honey
1 tin chickpeas (approx. 120 g, drained
1 apple, coarsely grated
2 tbsp walnut kernels, coarsely chopped
1 bunch chives, finely chopped
salt and pepper to taste
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How it's done

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Fillets

Make 4 diagonal incisions in the pork fillets (approx. 3 cm deep), season with salt and pepper. Heat the clarified butter in a frying pan. Fry the fillets on all sides for approx. 5 mins. over a medium heat, remove from the pan and place on a platter.

Insert 1 orange slice and 1 sprig of rosemary into each incision, sprinkle with sugar.

To cook

Approx. 55 mins. in the centre of an oven preheated to 80°C.

Lentils

Heat the oil in a pan. Sauté the shallots for approx. 1 min., add the lentils and cook briefly, pour in the water, cover and simmer over a medium heat for approx. 20 mins. Add the reserved orange juice, season with salt.

Salad

Mix the mustard, vinegar, oil and honey. Add the chives, chickpeas, walnuts and apple to the lentils, mix and season.

To serve

Cut the meat into slices, plate up with the lentil salad.

How-tos

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