Pork tenderloin roasted with cider and lentils
How to make Pork tenderloin roasted with cider and lentils recipe - filet de porc rĂ´ti au cidre et aux lentilles recette
Serves 4
Ingredients:
4 onions, peeled and cut into eighths
4 garlic cloves, finely chopped
1 cup lentils de Puy or other dried lentils, well-rinsed
2 cups hard cider, apple cider, or unsweetened apple juice
handful of flat-leaf parsley, finely chopped
sea salt and freshly ground black pepper
1lb (450g) pork tenderloin
drizzle of hot chili oil (optional)
Method:
1 Preheat the oven to 350°F (180°C). Combine the onions and garlic in a roasting pan and stir in the lentils, half of the cider, and the parsley, and season with salt and pepper.
2 With the tip of a sharp knife, make 4 shallow diagonal slash marks over the top of the tenderloin. Season with salt and pepper, then place on top of the lentils. Drizzle with the chili oil and bake for 1 hour; then add the remaining cider and bake for 45 minutes more. If the meat is browning too much, cover with foil. If the lentils look dry, add a little hot water.
3 Remove the meat from the pan and keep warm. Return the pan to the oven and cook for 15 more minutes, Slice the pork, and serve.
Cook’s Notes:
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