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How to make Balsamic and mustard pork with braised lentils

Yield = 4
Prep time: 0:30
Cook time: 0:30
Total time: 1:00

Ingredients

  • 1/4 cup (60ml) balsamic vinegar
  • 1 tablespoon wholegrain mustard
  • 4 (about 900g) Coles Australian Pork Cutlets, excess fat trimmed
  • 1 tablespoon olive oil
  • 1 large fennel, finely chopped, fronds reserved
  • 1 leek, pale section only, thinly sliced
  • 1 carrot, peeled, finely chopped
  • 400g can lentils, rinsed, drained
  • 1/2 cup (125ml) chicken stock
  • 2 Granny Smith apples, cored, cut into wedges

Method

  • Step 1 Whisk the vinegar and mustard in a jug. Place the pork in a glass or ceramic bowl. Pour over the vinegar mixture and turn to coat. Set aside for 15 mins to develop the flavours.
  • Step 2 Meanwhile, heat half the oil in a medium frying pan over medium heat. Add the fennel, leek and carrot. Cook, stirring, for 10 mins or until fennel softens. Add the lentils and stock and bring to a simmer. Cook for 5 mins or until sauce thickens slightly.
  • Step 3 Drain the pork, reserving the marinade. Heat remaining oil in a large frying pan over medium-high heat. Add the apple wedges and cook for 1 min each side or until lightly golden. Transfer to a plate. Cook pork for 4 mins each side or until just cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  • Step 4 Meanwhile, pour reserved marinade into the pan and bring to the boil. Cook for 2 mins or until the sauce thickens.
  • Step 5 Divide the lentil mixture among serving plates. Top with the pork and apples. Serve drizzled with the sauce and reserved fennel fronds.