Stuffed French Pork and Lentils

Method

1. 1Stuffing – sautéed leeks, mix with lemon rind strips, chopped garlic, and sage.
2. 2Prep the Pork: Butterfly the pork fillet. Stuff it with the sautéed leeks mix.
3. 3Wrap & Roast: Season the outside, then wrap the whole fillet in bacon or pancetta. Sear for a minute to brown, then roast at 180°C for 25–30 minutes. Rest.
4. 4Cook the Lentils: Simmer the lentils in chicken stock with garlic cloves and a bay leaf for 20-30 minutes until tender.
5. 5The Lentils: Simmer 250g dark (Puy) lentils in 1L chicken stock with 2 garlic cloves and 1 bay leaf (approx. 30 mins).
6. 6The Sauce: Reduce 100ml white wine and 100ml double cream; whisk in 1 tsp Dijon mustard.
7. 7Assemble: Drain the lentils and toss them with a little olive oil and seasoning. Slice the pork into thick medallions. Drizzle generously with the mustard cream sauce.