We’ve created a recipe that combines a powerful taste trio: pork, apple & mustard! Get ready to blow away your palate with the flavourful fireworks created by an oven-roasted lentil & baby marrow salad with crunchy apple, fresh greens & cooling cucumber. Served with roasted pork basted in butter & wholegrain mustard.
Mustard Pork & Lentil Salad
Mustard Pork & Lentil Salad
with green beans
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Apple
- Apples
- Cucumber
- Fresh Dill
- Green Beans
- Lemon Juice
- Mayo
- Pork Fillet
- Salad Leaves
- Tinned Lentils
- Wholegrain Mustard
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
LEKKER LENTILS
Preheat the oven to 200°C. Spread the drained lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 10-15 minutes.
ROASTED BEANS
Coat the rinsed green beans in oil and season. When the lentils have 5-8 minutes remaining, scatter over the green beans and roast for the remaining time until lightly golden but still crunchy.
DILL-ICIOUS MAYO
In a small bowl, combine the mayo with the chopped dill, ½ the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency.
MUSTARDY PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter and the mustard. Remove from the pan with all the pan juices and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
APPLE & GREEN BEAN SALAD
In a bowl, combine the apple chunks, the diced cucumber, the roast, and the shredded leaves. Toss with the remaining lemon juice and seasoning.
PERFECTION!
Serve up the mustardy pork slices alongside the loaded green beans salad. Drizzle over the dill mayo and dig in, Chef!
Tinned Lentils - 60g
Green Beans - 100g
Mayo - 40ml
Fresh Dill - 3g
Lemon Juice - 15ml
Pork Fillet - 150g
Wholegrain Mustard - 10ml
Apple - 1
Cucumber - 100g
Salad Leaves - 20g
LEKKER LENTILS
Preheat the oven to 200°C. Spread the drained lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 10-15 minutes.
ROASTED BEANS
Coat the rinsed green beans in oil and season. When the lentils have 5-8 minutes remaining, scatter over the green beans and roast for the remaining time until lightly golden but still crunchy.
DILL-ICIOUS MAYO
In a small bowl, combine the mayo with the chopped dill, ½ the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency.
MUSTARDY PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter and the mustard. Remove from the pan with all the pan juices and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
APPLE & GREEN BEAN SALAD
In a bowl, combine the apple chunks, the diced cucumber, the roast, and the shredded leaves. Toss with the remaining lemon juice and seasoning.
PERFECTION!
Serve up the mustardy pork slices alongside the loaded green beans salad. Drizzle over the dill mayo and dig in, Chef!
Tinned Lentils - 120g
Green Beans - 200g
Mayo - 80ml
Fresh Dill - 5g
Lemon Juice - 30ml
Pork Fillet - 300g
Wholegrain Mustard - 20ml
Apple - 1
Cucumber - 200g
Salad Leaves - 40g
LEKKER LENTILS
Preheat the oven to 200°C. Spread the drained lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 10-15 minutes.
ROASTED BEANS
Coat the rinsed green beans in oil and season. When the lentils have 5-8 minutes remaining, scatter over the green beans and roast for the remaining time until lightly golden but still crunchy.
DILL-ICIOUS MAYO
In a small bowl, combine the mayo with the chopped dill, ½ the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency.
MUSTARDY PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter and the mustard. Remove from the pan with all the pan juices and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
APPLE & GREEN BEAN SALAD
In a bowl, combine the apple chunks, the diced cucumber, the roast, and the shredded leaves. Toss with the remaining lemon juice and seasoning.
PERFECTION!
Serve up the mustardy pork slices alongside the loaded green beans salad. Drizzle over the dill mayo and dig in, Chef!
Tinned Lentils - 180g
Green Beans - 300g
Mayo - 125ml
Fresh Dill - 8g
Lemon Juice - 45ml
Pork Fillet - 450g
Wholegrain Mustard - 30ml
Apples - 2
Cucumber - 300g
Salad Leaves - 60g
LEKKER LENTILS
Preheat the oven to 200°C. Spread the drained lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 10-15 minutes.
ROASTED BEANS
Coat the rinsed green beans in oil and season. When the lentils have 5-8 minutes remaining, scatter over the green beans and roast for the remaining time until lightly golden but still crunchy.
DILL-ICIOUS MAYO
In a small bowl, combine the mayo with the chopped dill, ½ the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency.
MUSTARDY PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). In the final minute, baste the pork with a knob of butter and the mustard. Remove from the pan with all the pan juices and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
APPLE & GREEN BEAN SALAD
In a bowl, combine the apple chunks, the diced cucumber, the roast, and the shredded leaves. Toss with the remaining lemon juice and seasoning.
PERFECTION!
Serve up the mustardy pork slices alongside the loaded green beans salad. Drizzle over the dill mayo and dig in, Chef!
Tinned Lentils - 240g
Green Beans - 400g
Mayo - 160ml
Fresh Dill - 10g
Lemon Juice - 60ml
Pork Fillet - 600g
Wholegrain Mustard - 40ml
Apples - 2
Cucumber - 400g
Salad Leaves - 80g
Woolies Products in this dish
