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Cooking
Lentil Salad with Pork Tenderloin
· 4 servings
Prepare the meat
Preheat the oven to 180°C. Using a sharp knife, trim away any silverskin from 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, on all sides. Wrap the seasoned tenderloin snugly in slices of streaky (English) bacon, securing it with toothpicks so the bacon doesn't unravel.
Sear it
Heat oil in a large skillet or cast-iron pot (the one you'll be roasting it in) and sear the bacon-wrapped tenderloin on all sides until nicely browned. The outside should caramelize lightly, not burn — this should take about eight minutes.
Coat it in the glaze
In a bowl, mix mustard with the mango chutney. Brush this mixture generously all over the seared tenderloin. Cover the pot and place it in the oven, preheated to 160°C, for 10 to 15 minutes.
Wrap in foil
Take the tenderloin out of the pot, remove the toothpicks, and wrap it tightly in foil. Let it rest for another 15 minutes. During this time it will finish cooking through gently, which also stops the juices from 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 them cool slightly or completely, depending on whether you want a warm or cold salad. Stir in the sprouted lentils and mix well.
Fold everything together gently
Fry the ham slices in a dry pan until crisp, then cut into smaller pieces. Dice the pickles. Add both to the salad, pour in a little of the 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 squeeze of lemon juice for extra freshness.