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Pork fillet with beluga lentil salad
30 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 603
  • Fat about 25g
  • Carbohydrates about 39g
  • Protein about 54g
This is needed
This is needed for 4 people
  • 2 pork fillets (each approx. 350 g)
  • 1 tbsp clarified butter
  • 1 organic oranges, halved, half the juice squeezed out and set aside, the remainder halved and sliced
  • 8 sprigs rosemary
  • 0.75 tsp salt
  • a little pepper
  • 0.5 tsp sugar
  • a little oil
  • 2 shallot, finely chopped
  • 4 dl water
  • 200 g beluga lentils (beluga)
  • 0.5 tsp salt
  • 1 tsp coarse-grain mustard
  • 3 tbsp apple vinegar
  • 3 tbsp olive oil
  • 1 tin chickpeas (approx. 120 g), drained
  • 1 tbsp liquid honey
  • 1 apple, coarsely grated
  • 1 bunch chives, finely chopped
  • 2 tbsp walnut kernels, coarsely chopped
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
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.
To cook
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.
To serve
Cut the meat into slices, plate up with the lentil salad.

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