Pork Medallion With Braised Puy Lentils

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Ingredients for One Person 150g Free Range Pork Medallion 50g Green Beans 3g Rosemary 1 cup Puy Lentils 1 Carrots 1 tbsp Extra Virgin Olive Oil* 1 tsp Salt & Pepper* 1 tsp Balsamic Vinegar* Leeks *Pantry items not included in your Pepper Leaf box. Ingredients for Two People 300g Free Range Pork Medallion 100g Green Beans 5g Rosemary 1 cup Puy Lentils 1 Carrots 1 tbsp Extra Virgin Olive Oil* 1 tsp Salt & Pepper* 1 tsp Balsamic Vinegar* Leeks *Pantry items not included in your Pepper Leaf box. Ingredients for Three People 450g Free Range Pork Medallion 150g Green Beans 8g Rosemary 2 cup Puy Lentils 2 Carrots 2 tbsp Extra Virgin Olive Oil* 2 tsp Salt & Pepper* 2 tsp Balsamic Vinegar* Leeks *Pantry items not included in your Pepper Leaf box. Ingredients for Four People 600g Free Range Pork Medallion 200g Green Beans 10g Rosemary 2 cup Puy Lentils 2 Carrots 2 tbsp Extra Virgin Olive Oil* 2 tsp Salt & Pepper* 2 tsp Balsamic Vinegar* Leeks *Pantry items not included in your Pepper Leaf box. Ingredients for Six People 900g Free Range Pork Medallion 300g Green Beans 15g Rosemary 3 cup Puy Lentils 3 Carrots 3 tbsp Extra Virgin Olive Oil* 3 tsp Salt & Pepper* 3 tsp Balsamic Vinegar* Leeks *Pantry items not included in your Pepper Leaf box. Prep: - soak lentils in cold water. - wash leeks thoroughly, trim and thinly slice. - peel and finely chop carrots. - rinse rosemary, reserve some for garnish, finely chop. Method: Heat oil in a saucepan over a high heat. Add leek, carrot and rosemary. Cook, stirring occasionally, until leek is soft. Add water, lentils and a good dash of vinegar. Bring to boil. Reduce heat to medium. Cover with lid. Gently boil for about 20 minutes, or until lentils are tender. Season with salt & pepper. Meanwhile, heat an oiled, large, non-stick frying pan over a medium heat. Add pork. Cook for about 4 to 5 minutes on each side, or until cooked. Remove. Rest, loosely covered with foil, for 5 minutes. Boil beans in a little salted water for 4–5 minutes until tender. Serve pork with lentils and beans. Garnish with reserved rosemary leaves. Show more