for 4 person

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

How it's done

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.

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