Pork fillet with beluga lentil salad

Total time: 1hr 25m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 603 Kcal, 54g Protein, 39g Carbohydrates, 25g Fat


  • Fillets
  • 2 pork fillets (approx. 350 g each)
  • 0.75 tsp salt
  • a little pepper
  • 1 tbsp clarified butter
  • 1 organic orange, halved, half the juice squeezed out and set aside, the remainder halved and sliced
  • 8 sprigs rosemary
  • 0.5 tsp sugar
  • Lentils
  • a little oil
  • 200 g beluga lentils (beluga)
  • 2 shallot, finely chopped
  • 4 dl water
  • 0.5 tsp salt
  • Salad
  • 1 tsp coarse-grain mustard
  • 3 tbsp olive oil
  • 3 tbsp apple vinegar
  • 1 tbsp liquid honey
  • 1 tin chickpeas (approx. 120 g), rinsed, drained
  • 1 apples, coarsely grated
  • 2 tbsp walnut kernels, coarsely chopped
  • 1 bunch chives, finely chopped
  • salt and pepper to taste

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  • Fillets

    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.
  • Lentils

    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.
  • Salad

    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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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