Pork Florentine with braised lentils and balsamic grilled onions
1 pork fillet trimmed
2 teaspoons crushed fennel seeds
2 cloves garlic
2 tablespoons olive oil
1 teaspoon chopped rosemary
100ml white wine
Salt and freshly ground black pepper
Cut the pork fillet in half. Cut a third of the way up the fillet half but not right through, open up and cut in half again not the way through to butterfly it. Place cling on top and beat it to make thinner.
Finely grate the garlic into a bowl and mix in the fennel seeds, rosemary and oil.
Heat a grill pan until smoking hot and add the pork. Season with salt and pepper. Seal for 2 minutes each side or until cooked through. Remove and rest the pork. Add the white wine to the pan and cook until reduced by half. Add the pork resting juices and cook for a further minute. Spoon over the pork.
Braised lentils and balsamic grilled onions
200g green or puy lentils
1 small carrot finely diced
1 stick celery, finely diced
1 onion, diced
1 clove garlic, minced
1 tablespoon oil
500ml chicken stock
Handful chopped parsley
Cook the onion, carrot, celery and garlic gently in the oil until soft. Add the lentils and stock and bring to a simmer. Cook until just cooked. Drain and add the parsley. Check seasoning.
Balsamic grilled onions
4 small onions
Oil for brushing
2 tablespoons balsamic
1 dessertspoon honey
Salt and pepper to taste
Peel and slice the onions in half through the root and then each half into 3 wedges. Brush with oil and place on hot grill pan. Cook until soft. Mix the balsamic with the honey and add to the pan to coat the onions. Season and add to the lentils.
Spoon lentils into a bowl and top with pork.
