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Pork Tenderloin with Pancetta and Green Lentils
(0)
55 min
Under an hour
Gurkerl Küche
Ein wahrer Gaumenschmaus für Feinschmecker: Zarter Schweinslungenbraten, umhüllt von knuspriger Pancetta, trifft auf ein herzhaftes Bett aus grünen Linsen. Dieses Gericht vereint rustikale Aromen mit eleganter Raffinesse und ist perfekt für ein besonderes Mittag- oder Abendessen. Die Kombination aus saftigem Fleisch und der feinen Säure des Rotweinessigs in den Linsen sorgt für ein unvergleichliches Geschmackserlebnis.
Preparation method
Preparation of the Lentils
Rinse the lentils under cold water and place them in a pot. Add carrots, garlic, shallots, 1 sprig of thyme, bay leaf, and celery leaves. Cover with water and simmer for approx. 18 minutes until the lentils are al dente. Strain the contents, removing the thyme, bay leaf, and celery leaves. Cut the carrots, garlic, and shallots into approx. 0.5 cm cubes.
Combine the diced vegetables with the lentils again. Stir in red wine vinegar, olive oil, and the finely chopped basil, chives, and parsley. Season with a pinch of salt and pepper.
Preparation of the Meat
Preheat the oven to 190 °C.
Chef's tip
Use a non-stick pan for searing so the bacon doesn't stick.
It is essential to let the meat rest so that the meat juices are retained and the fillet tastes particularly juicy.
70 min
Under an hour
