Pork fillet with mustard-seed Puy lentils
Tasty mid-week supper dish or a light Sunday lunch
A little olive oil for frying
pork fillet 300g, trimmed
2-3 tablespoons wholegrain English mustard
200g Puy lentils
100g potatoescut into chunks
2 smallish red onions, peeled and quartered
6 or 7 sun-dried tomatoes in olive oi, drained
2 good-sized sprigs of fresh thyme (doesn't matter what type)
700 ml beef stock (home made or from a bouillon cube)
Good handful of fresh parsley, chopped
Heat a little olive oil in a deep frying pan, season the pork and spread with half of the mustard. Fry for a couple of minutes until lightly browned all over. Remove the pork from the pan and set aside.
Add the lentils, potatoes, onions, sun-dried tomatoes and thyme to the frying pan. Then mix the remaining mustard into the stock, pour over the lentil mixture and cook for 15 minutes.
Top with the pork fillet, cover and cook for a further 15 minutes. Leave the fillet to rest for 5 minutes before carving. Stir the parsley into the lentil mixture and serve with slices of pork.