Make 4 diagonal incisions in the pork fillets (approx. 3 cm deep), season with salt and pepper. Heat the clarified butter in a frying pan. Fry the fillets on all sides for approx. 5 mins. over a medium heat, remove from the pan and place on a platter.
Insert 1 orange slice and 1 sprig of rosemary into each incision, sprinkle with sugar.
Approx. 55 mins. in the centre of an oven preheated to 80°C.
Heat the oil in a pan. Sauté the shallots for approx. 1 min., add the lentils and cook briefly, pour in the water, cover and simmer over a medium heat for approx. 20 mins. Add the reserved orange juice, season with salt.
Mix the mustard, vinegar, oil and honey. Add the chives, chickpeas, walnuts and apple to the lentils, mix and season.
Cut the meat into slices, plate up with the lentil salad.