Marinated pork fillet with lentils and cabbage

Marinated pork fillet with lentils and cabbage

Marinated pork fillet with lentils and cabbage

Preparation time: 50 minutes
Country:
Recipe for: 4 persons
Complexity: 2/5

Main ingredients: pork

INGREDIENTS:

• 1 pork fillet, weighing approx. 700 g
• 150 g white wine
• 2 bay leaves
• 1 clove garlic
• fresh peppercorns
• accompaniment:
• 230 g canned lentils, drained
• 70 g cabbage
• 1 clove garlic
• 2 sprigs rosemary
• 20 g extra virgin olive oil
• salt
• herbs, to garnish

METHOD

1. Prepare the marinade by combining the wine with the leaves from one sprig of rosemary and a chopped bay leaf, several crushed peppercorns and the garlic.

2. Place the fillet in the marinade and refrigerate for a few hours.

3. Drain the meat, let it return to room temperature and place in a roasting dish, then drizzle with oil and bake at 190° for 20/25 minutes.

4. Meanwhile, fry the lentils with the garlic, a bay leaf and a sprig of rosemary in a little oil. Season with salt.

5. Julienne the cabbage.

6. Take the meat out of the oven, leave to rest for 5 minutes and then carve into slices.

7. Season lightly with pepper, drizzle with oil and garnish with aromatic herbs; serve with the lentils and cabbage.



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