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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R242.29
for 4 servings · R60.57 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Wholegrain Mustard needs 40 mlMaille Wholegrain Mustard 210 g R70.99 · whole pack (size can't be divided)R70.99
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Mayo needs 160 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 35% of packR40.44
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
Not in the Woolies basket — source these elsewhere:
- Tinned Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mustard Pork & Lentil Salad?
The preparation time for Mustard Pork & Lentil Salad with green beans is between 20 and 40 minutes.
What is the total time required to make Mustard Pork & Lentil Salad with green beans?
The total time required to make Mustard Pork & Lentil Salad with green beans is between 35 and 55 minutes.
How many servings does Mustard Pork & Lentil Salad provide?
4 servings
What are the main ingredients in Mustard Pork & Lentil Salad?
Apple, Cucumber, Dill, Green Beans, Lemon Juice, Mayo, Pork Fillet, Salad Leaves, Tinned Lentils, Wholegrain Mustard
What is the nutritional information of Mustard Pork & Lentil Salad?
Calories: 728, Carbs: 68 grams, Fat: grams, Protein: 49.1 grams, Sugar: 31.5 grams, Salt: 374 grams
How do I prepare Mustard Pork & Lentil Salad?
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. 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. 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!
What should be prepared from my kitchen to make Mustard Pork & Lentil Salad?
Apple, Cucumber, Dill, Green Beans, Lemon Juice, Mayo, Pork Fillet, Salad Leaves, Tinned Lentils, Wholegrain Mustard
How many calories does Mustard Pork & Lentil Salad have?
728 calories
How much fat content does Mustard Pork & Lentil Salad have?
grams