Pork Tenderloin with Spinach and Puy Lentils

Name: Pork Tenderloin with Spinach and Puy Lentils
Yield: Serves 4
Ingredients: 750 ml/1¼ pints/3 cups chicken or vegetable stock; 2.5 cm/1 in piece fresh root ginger, finely grated; 1 garlic clove, finely chopped; 200 ml/7 fl oz/scant 1 cup coconut cream; salt and ground black pepper; 500–675 g/1¼’1 ½ lb pork tenderloin; 15 ml/1 tbsp sunflower oil; 250 g/9 oz/generous 1 cup Puy lentils; 8–12 large spinach leaves; 1 onion, chopped; 15 g/½ oz/1 tbsp butter; 1 fresh red chilli, seeded and finely chopped (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This lean pork tenderloin is succulent and delicious - the meat is wrapped in spinach, cooked on a bed of tiny French Puy lentils and flavoured with coconut.

Ingredients

500–675 g/1¼’1 ½ lb pork tenderloin
15 ml/1

Main course
Gluten-free

Method

Cut the pork tenderloin widthways into two equal pieces. Season well with salt and ground black pepper. Heat the sunflower oil and butter in a heavy frying pan, add the pork and cook over a high heat until browned on all sides. Remove the meat from the pan using a metal spatula and set aside.
Preheat the oven to