Herb roast pork loin on puy lentils
A herb crusted roast pork loin served on earthy puy lentils with carrot and celery.
- Time1 hr 15
- LevelEasy
- Costabout £1.73 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Mix 2 tbsp oil with the thyme, rosemary, half the garlic, 1 tsp salt and pepper. Rub over the pork.
- 2
Roast for 50 minutes, until golden and the juices run clear. Rest for 15 minutes.
50 min - 3
While the pork roasts, heat the remaining oil in a pan. Cook the onion, carrot and celery for 8 minutes. Add the rest of the garlic.
8 min - 4
Add the lentils and water. Bring to the boil, then simmer for 25 minutes until tender but still holding their shape.
25 min - 5
Drain off any extra water. Stir in the vinegar and parsley and season well.
- 6
Slice the pork and serve on the lentils with the resting juices poured over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.