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the goods: the pork: 1 1/2 lb pork tenderloin 2 tblspns honey 2 tblspns dry sherry 12 juniper berries 4 whole cloves 1 tblpsn black pepper corns olive oil the lentils: 1 1/2 cups black lentils 1 granny smith apple, cored and sliced into wedges 1 750ml bottle alcoholic apple cider or prosecco 2 oz butter pinch cinnamon broccoli rabe: 6-8 spears of broccoli rabe 1 clove garlic, crushed olive oil
active time: 30-35 minutes you will need:
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this is a mouthwatering meal that you can have done in 30 minutes (I promise) crush: the juniper berries, cloves and pepper, stir into the honey and sherry and pour over the pork tenderloin. if possible, do this a few hours ahead of cooking pre-heat: oven to 425 f / 190c rinse: lentils and place them in a medium /large saucpan with the apple wedges, cinnamon and 3/4 bottle of cider or prosecco. bring to a steady simmer over a medium flame and let cook for 30 minutes. do not stir as this will break up the apples. the colour from the lentils will turn the apple slices a brilliant, deep red. taste lentils for tenderness. you may need to add the rest of the cider if all the moisture has been absorbed. stir the butter through at the end meanwhile: pour: a little olive oil in a baking dish, add the marinated pork and turn it so that all sides get covered in oil. bake for 20 minutes. remove from heat, cover with foil and let sit for 10 minutes whilst the pork is sitting: heat: the crushed garlic in a tablespoon of olive oil in a non-stick skillet. add the broccoli rabe and fry for 1 minute. add 2-3 tblspns water, cover with a lid and let steam / fry over a medium heat for 5 minutes to serve: spoon the lentils along the middle of the plate. line the apple wedges along one side, place the broccoli rabe on the other side. slice the pork into 3/4 inch medallions and place these on top of the lentils | ||||
