Phoenix’ family visited recently for a BBQ, and left most of a bottle of white wine. What else to do than cook up a lovely dish of porc aux lentilles, with guest stars mustard and white wine? For me, it reminds me of France, and the recipe I use is from Marmiton. A translation – with modifications – follows.
- 2 nice pork filets mignons
- 125g diced bacon (or 1-2 rashers)
- 3 French shallots (or one large brown onion, if relatively sweet)
- 2 carrots (or 4 baby carrots)
- 1 celery branch (or 3, if you’d like to up the vege content – I do!)
- 1 leek
- 4-6 button mushrooms (optional)
- 400g lentils
- 2 dessert spoons flour
- 1 dessert spoon mustard
- 400ml dry white wine
- bouquet garni or stock cube
- Finely chop the vegetables, keeping the shallots to one side. Brown the pork, bacon and shallots, cooking for 5-10 mins.
- Add the vegetables, white wine and herbs/stock. Cover and simmer for approximately 35 mins.
- Reserve the pork fillets, then drain the lentils and add them to the vegetable mix. Mix the flour, mustard, and a little water, and add it to the mix. Simmer, uncovered, to thicken.
- Slice the pork fillets and serve on a bed of the vegetables.