An apple a day keeps the doctor away – at least that’s what they claim! With carrot, celery and lentils added to the mix, this dish is absolutely loaded with both flavour and nutrition. Now for the decadent part... we have taken the finest pork in the land and glazed it (generously) with the sweetness that only honey can pull off and the warmth of mustard. You are in for a treat!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Dried French Lentils
Whole Grain Mustard(ContainsMustard/Moutarde)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Preheat the oven to 425°F (to roast the pork). Start prepping when the oven comes up to temperature! Wash and dry all produce. Core, then cut the apple(s) into 1/2-inch cubes. Roughly chop 1 tbsp sage leaves (double for 4 people). Drain and rinse the lentils. In a small bowl, whisk together the honey, mustard and a drizzle of oil.
Pat the pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Sear until golden-brown all over, 2-3 min per side. Transfer the pork to a baking sheet.
Pour half the honey-mustard over the pork. Brush all over to coat. Roast in the centre of the oven until the pork is cooked through, 12-15 min. (TIP: Cook to a minimum internal temperature of 160°F.)
Meanwhile, add another drizzle of oil to the same pan. Add the mirepoix. Cook, stirring occasionally, until veggies start to soften, 4-5 min. Add the apple and cook, stirring, until veggies are golden-brown, 3-4 min.
Add the sage and 1/2 bottle vinegar (1 bottle for 4 people) to the pan. Stir for 1 min. Transfer the mixture to a medium bowl. Stir in a drizzle of oil. Toss in the spring mix and lentils. Season with salt and pepper.
Thinly slice the pork. Divide the apple-lentil green salad between plates. Top with the pork. Drizzle the remaining honey-mustard mixture over the pork.