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Roast pork with fennel and lentils

Nutritional Info
Calories415
Fat0.91g
Saturates0.23g
Total Sugar0.91g

When we are feeling under stress, extra B vitamins are used up by the nervous system.

Roast pork with fennel and lentilsWhen we are feeling under stress, extra B vitamins are used up by the nervous system. These vitamins have to be replaced through diet to prevent the body becoming run down.

Pork is a good source of these B vitamins, as well as protein. The lentils provide additional protein and are a good source of complex carbohydrate, fibre and iron, which helps to keep the blood healthy.

Ingredients (Serves 4)

  • 4 pork fillets
  • 1 tbsp fennel seeds
  • 2 tbsp olive oil
  • 4 sticks of celery, diagonally sliced
  • 2 large red onions, cut into thin wedges
  • 4 cloves of garlic
  • Handful of fresh thyme
  • 350ml vegetable stock
  • 350ml red wine
  • 175g lentils
  • Salt and freshly ground pepper

Method

Preheat the oven to 250°C/Gas Mark 9.

Using a pestle and mortar, crush the fennel seeds into the olive oil, then smear over the pork fillets.

Place the celery, onion wedges, garlic and thyme in a roasting tin, drizzle with a little olive oil and place the pork fillets on top. Roast for 20 minutes.

Remove from the oven and turn down the temperature to 150°C/Gas Mark 2. Add the wine, stock and lentils to the tin and stir in around the pork. Season well, then return to the oven for 2-3 hours.

Serve with green beans. 

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