Pork fillet with fennel and green lentils

The inspiration for this dish came from a recipe that I saw in Donna Hayes magazine. It’s nice and simple and can be prepared in advance and then popped in the oven 20 minutes before you want to eat… 

Serves: 3-4 people

prep + cooking time: 50 minutes


2 x decent size pork fillets

3 x cloves of garlic 

1 x large white onion 

1 x fennel bulb 

A mug full of green lentils 

2 mugs of boiling water 

2 tablespoons of olive oil

salt and pepper for seasoning

1 x chicken stock cube


A deep baking dish and heavy bottomed frying pan



1. Finely chop your garlic. Chop your fennel and onion into chunky pieces. Add the olive oil and some seasoning to a baking tray then toss the garlic, fennel and onions in the oil and pop into the oven on gas mark 6 for 20 minutes. 

2. Add your mug of green lentils to a saucepan with 2 x mugs of boiling water and the chicken stock cube and simmer for 15 minutes 

3. Rub some olive oil into your pork fillets and then season. Heat a frying pan and then sear the fillets in the pan for around 2 minutes each side (until golden in colour) 

4. Once your lentils are cooked and your pork seared, remove the baking tray from the oven, pour the lentils and any stock from the pan over and give it a quick mix, then place the pork fillets on top of everything and place back into the oven for 20 minutes, or until you’re happy that the pork is cooked through

5. Remove from the oven, slice the pork and serve on-top of your onion, fennel and lentil mix 



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