Pork on Balsamic Lentils

Shopping list

• 500 g pork fillet — all visible fat removed, scored 4 times

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• 12 sprigs thyme

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• sea salt — to taste

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• black pepper — freshly ground, to taste

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• 125 g puy lentils — rinsed

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• low-calorie cooking spray

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• 1 onion — finely chopped

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• 2 medium carrots — cut into small dice

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• 2 garlic cloves — crushed

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• 150 ml chicken stock — 1 chicken stock cube dissolved in 150ml boiling water

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• 400 g chopped tomatoes — 1 tin

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• 2 tbsp balsamic vinegar

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Step by step

1. 1

   Preheat the oven to 190°C (fan 170°C/gas mark 5).

2. 2

   Stuff each cut in the pork fillet with a sprig of thyme and season well with salt and pepper. Place on a baking sheet and cook in the oven for 30 minutes.

3. 3

   Put the lentils in a saucepan, cover with three times the volume of water; bring to the boil and simmer gently for 20 minutes.

4. 4

   While the lentils are cooking, spray a large saucepan with low-calorie cooking spray and place over a low heat. Add the onion, carrots and crushed garlic and sauté for 10 minutes, or until the onions have softened. Strip the remaining thyme leaves from their sprigs and add the leaves to the pan, along with the stock and chopped tomatoes. Bring to a simmer and cook for 10 minutes.

5. 5

   Drain the lentils and add them to the pan. Stir in the balsamic vinegar and simmer for another 5 minutes.

6. 6

   Remove the pork from the oven, check it's cooked and cut it into twelve slices. Spoon the lentils onto four plates, top with the pork slices and serve.