Pork Medallions with Thyme and Mustard Lentils

Pork Medallions with Thyme and Mustard Lentils 

Quick and easy are two words that come to mind with regards to this meal, but the third and most important is delicious. My mum and I aren't too keen on mustard, unlike my dad, but during the week I made this for the both of us. I have to say, we were pleasantly surprised by the balance of flavours - and even more so by the amount of flavour given the short ingredient list and perhaps not too colourful appearance. 

But it's a perfect autumnal dinner, with warming lentils, caramelised medallions of tender pork and some seasonal veg for some lightness. (Please note that the addition of 'ness' improves 99% of words.) 

Here's the recipe:

Pork Medallions with Thyme and Mustard Lentils 

Serves 4

• 40 mins
• 10 mins prep; 30 mins cooking 

Ingredients:

• 100g red split lentils 
• 6 sprigs of thyme 
• 2 tbsp olive oil 
• 4 extra trimmed pork medallions or escalopes
• 2 echalion shallots, (finely sliced)
• 3 large tomatoes (diced)
• 2 tsp Dijon mustard
• 400ml chicken or vegetable stock 
• 440g sprouting or tenderstem broccoli (trimmed)

Method:

1. Preheat the oven to 190C, then slice 3-4 medium potatoes into 0.5 - 1cm rounds. Drizzle olive oil on a baking tray and toss the potato medallions in it, then sprinkle with salt and roast for 30 - 40 mins, until golden and crisp, but still fluffy inside. 
2. Meanwhile, rinse the lentils thoroughly with cold water in a sieve. Drain and set aside. Pull the leaves from the thyme stalks and set aside
3. Heat 1 tbsp of the olive oil in a large frying pan on a medium heat. Season the pork medallions with salt and pepper and flatten slightly with your knuckles, or with a rolling pin. Cook the pork medallions for 2 -3 minutes each side, or until golden brown. Remove from the pan and set aside, wrapped in foil. (You're not cooking them through here, just browning and caramelising the outside.) 
4. Heat the remaining oil in the same pan and gently fry the shallots for 2 minutes until soft. Add the tomatoes and fry for a further 2 mins. Add the thyme, mustard, stock and lentils and simmer for 10 minutes, topping up with boiling water if the lentils start to look dry but aren't yet fully soft. 
5. Season the lentils, then reduce the heat and add the medallions to the pan, simmering for 8-10 mins, until the pork is cooked through with no pink meat. Meanwhile, either steam or oil the broccoli for 3-4 minutes, drain, and season with salt, pepper and toss in a squeeze or two of lemon juice. Serve the pork with the lentils, potato medallions and broccoli. 

Adapted from Waitrose recipe card Pork Medallions with Thyme, Mustard and Lentils