- 400g pork fillet
- 3 sprigs rosemary, remove stalks and finely chop leaves
- 2 garlic cloves, minced
- 175ml red wine
- 1 tbsp brown sugar
- 2 tbsp olive oil
- salt and pepper
- 200g puy or brown lentils
- 500ml beef stock, left to slightly cool down
- 2tbsp good quality balsamic vinegar.
- 2 sprigs of thyme
- 1 cooking apple, peeled, cored and cut into small chunks
- 2 handfuls of spinach
- 1/2 butternut squash, peeled, de-seeded and cut into chunks
- Mix the rosemary, garlic cloves, red wine, brown sugar and olive oil in a large bowl (whisk or stir until the sugar has dissolved). Add the pork fillet and move around in the bowl until well coated with the marinade. Season with salt and pepper. Cover with cling film and place in the fridge for about 30 minutes. For maximum flavour you can do this the night before and refrigerate over night.
- Pre-heat the oven to 180˚C. Place the butternut squash on a baking tray, season with salt and pepper and drizzle with some olive oil. Put in the pre-heated oven and cook for 30 minutes. After 30 minutes add the apples and cook for a further 15-20 minutes until the butternut squash is cooked.
- In the meantime place the lentils into a saucepan and add the stock so the lentils are just covered. Bring to the boil and then simmer for 20-30 minutes until cooked. Keep an eye on the lentils and keep topping up with stock if they get too dry.
- After your meat has had time to marinade and the squash has been in the oven for 30 minutes place the pork into a baking tray and pour over the marinade. Place into the oven and cook for about 20 minutes.
- Once the meat is done, take it out of the tray, place on a warm plate and leave to rest. Make sure it is cooked through and the juices run clear.
- Add the juices from the tray into a saucepan and bring to the boil. Add the balsamico and simmer until the mixture starts to thicken, then take off the heat.
- Slice the meat into medallions. Distribute the lentils between four plates and top with the spinach, squash and apples. Place the medallions on top and drizzle with the dressing.