Lentil Salad with Pork Tenderloin
·Prep the meat
Preheat the oven to 180 °C. Using a sharp knife, trim any silverskin from the surface of the pork tenderloin. Rinse the meat and pat it thoroughly dry.
Season it
Mix together sugar, salt, paprika and pepper. Rub this mixture all over the pork tenderloin. Wrap the seasoned tenderloin tightly in slices of streaky bacon. Secure with toothpicks so the bacon doesn't unravel.
Sear it
Heat oil in a large skillet or cast-iron pot (the same one you'll roast the tenderloin in) and sear the bacon-wrapped tenderloin on all sides until nicely browned. The outside should lightly caramelize, not burn. This should take about eight minutes.
Coat with the glaze
In a bowl, mix together mustard and chutney. Brush this mixture generously over the seared tenderloin. Return it to the cast-iron pot, cover, and roast in the oven at 160 °C for 10 to 15 minutes.
Wrap in foil
Remove the tenderloin from the pot. Pull out the toothpicks and wrap the meat tightly in foil. Let it rest for 15 minutes. During this time it will finish cooking through and the juices will stay locked in instead of running out.
Warm or cold
Serve warm or cold, sliced.
Cook the lentils
Cook both types of lentils until tender. Drain, season with salt, and let cool slightly or completely, depending on whether you want the salad warm or cold. Add the sprouted lentils and mix.
Mix gently
Fry the ham slices in a dry pan until crispy, then cut into smaller pieces. Dice the cucumbers. Add both to the salad. Pour in a little pickle brine and mix thoroughly but gently.
Finish the seasoning
Sprinkle with chopped parsley. Adjust the seasoning with salt and pepper if needed, and add a splash of lemon juice for extra brightness.