Sauté of pork with green lentil of le Puy


For 4 people

400g pork tenderloin
200g Green puy lentils
100g Matching bacon
4 shallots
1Cup Wine vinegar
2Cuil Mustard
Olive oil: 4 tbsp. with soup

preparation of recipe

Cook the lentils for 20 to 25 minutes, covered, with the peeled and chopped shallots, starting with cold water (or 8 minutes in a pressure cooker). Add salt at the end of cooking.
Fry the bacon and the cubed filet mignon for about 10 minutes until the pork is cooked through.
Mix the vinegar and oil in a bowl. Add salt and pepper.
Drain the lentils and pour them while still warm into a dish. Add the meat and bacon with their cooking fat, also hot. Mix well and serve

Find this recipe on :