Creamy French pork and lentils

Pork fillet is the secret ingredient here - being the leanest of pork cuts, it cooks quickly while staying tender. After browning the fillet, just add some brandy, cream and lentils, and dinner is on the way!

Creamy French pork and lentils. (Image:

13 ingredients

  • 1 tbs Greek GAEA olive oil

  • 750g organic pork fillet, trimmed, cut into 3cm thick discs

  • 1 large brown onion (replaceable by regular onion), halved, thinly sliced

  • 2 pieces of 10g Anchor unsalted butter minidish (20g in total)

  • 60ml (1 ⁄4 cup) brandy (replaceable by white wine)

  • 250ml (1 cup) thickened cream (replaceable by whipping cream

  • 125ml (1 ⁄2 cup) glutenfree chicken stock

  • 1 tbs jellied cranberry sauce (replaceable by strawberry jam)

  • 2 tsp gluten-free Dijon mustard

  • 425g can lentils, rinsed, drained

  • Chopped fresh chives, to serve

  • Mashed potato, to serve

  • Steamed green beans, to serve


Method steps

Step 1: Heat the oil in a large frying pan over medium-high heat. Season the pork. Add to the pan and cook, turning, for 6 minutes or until browned. Transfer to a plate. Add onion and butter to pan. Cook, stirring, for 5 minutes or until golden.

Step 2: Add the brandy to the pan. Cook, stirring, for 1 minute or until brandy evaporates. Add the cream, stock, cranberry sauce and mustard. Stir until well combined. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes. Add the lentils. Simmer for 4 minutes or until the sauce has thickened. Season.

Step 3: Return the pork and resting juices to the sauce. Simmer for 2 minutes or until pork is warmed through. Sprinkle with chives and serve with mashed potato and green beans.

Tip: You can swap the brandy for sherry or white wine, or for alcohol-free twist, use apricot or peach nectar, or pear juice.

Author: Katrina Woodman


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