Lemon pork scallopine with lentils

Ingredients

• 300 g pork tenderloin fillet
• 1 tbsp flour well seasoned
• 500 ml chicken stock
• 100 g Puy lentils
• olive oil
• 150 ml white wine
• 1/2 sliced lemon 1/2 juiced
• a small bunch flat-leaf parsley chopped

Instructions

1. 1

   Slice the pork into 4 pieces then gently pound flat under baking paper using a rolling pin or heavy pan. Dust with seasoned flour then shake off any excess. Set aside 125ml of the stock and bring the rest to a boil. Add the lentils and cook until just tender, about 15 minutes. drain and keep warm.

2. 2

   Heat a non-stick frying pan and add 1 tbsp oil. Brown the pork on both sides, remove from the pan. add the wine, 125ml stock and lemon juice to the pan and bring to a boil. Scrape any bits from the bottom of the pan and reduce by half; add the pork and the lemon slices. Heat through then spoon the pork and sauce over the lentils. sprinkle with parsley.