Mustard Pork Fillet with Lentils

Serves 2 Julias

• Pork fillet
• Dijon mustard
• Small bunch of tarragon, chopped
• 100g lentils
• 500ml veg stock
• zest and juice of 1 lemon
• 1 apple, peeled, cored and diced
• Approx 2 tbsp mayonnaise
• 1 garlic clove, crushed
• green beans

Heat oven to gas 6 (200C).

Rub pork with olive oil and season. Then sear the meat in a frying pan quickly.

When done, cover it in olive oil and half of the tarragon. Put on a baking tray and cook in oven for 20 mins. When finished, remove from oven and cover with foil for 5 mins.

Meanwhile, cook the lentils in the stock until tender (around 15-20 mins), then drain, add half of the lemon juice, the apple and some olive oil.

Separately, mix the mayo, garlic, lemon zest and remaining juice and tarragon. Season.

Serve the lentil mixture, with port slices on top and green beans (and fried potatoes) on the side. Dot the mayo mixture around the pork and lentils.