Mustard pork fillet with apple lentils & herb aioli

• pork↗1kg kg

  loin fillet

• olive oil↗3 tbsp tbsp
• Dijon mustard↗2 tbsp tbsp
• small bunch tarragon

  chopped

• Puy lentils↗350g g
• vegetable stock↗1l l
• zest and juice 1 lemon
• apple↗1

  cored and diced

• jar good-quality mayonnaise↗200g g
• garlic clove↗1

  crushed

• green beans↗

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Rub the pork with a tbsp of oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan. Transfer the pork to a baking sheet, brush the outside with the mustard, then press on half of the tarragon and cook for 20 mins. Remove from the oven and cover with foil for 5 mins.

2. 2

   Meanwhile, cook the lentils in the stock until just tender, about 12 mins, drain, then toss with the remaining olive oil, half the lemon juice and the apple.

3. 3

   To make the aioli, mix the mayo, garlic, lemon zest and remaining juice and tarragon with some seasoning, then set aside. Slice the pork into thick slices and serve on a platter with the lentils, a bowl of aioli to dip into and some green beans.