pork tenderloin, organic mountain lentils, fennel, Makó onion, orange, crystal salt, pepper, mustard, olive oil, baking paper, salt

Required tools:

oven, baking tray, pan, strainer, frying pan

Preheat the oven to 230 ° C.

Wash the lentils. Cook in lightly salted water for approx for 20 minutes until soft, strain when done.

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Salt and smear the meat with mustard. Pour the ground pepper onto a large flat plate, turn the meat in it, then place in a baking sheet lined baking tray and bake in the preheated oven for 20 minutes. Rest and cover for 5 minutes before slicing.

Thinly slice the onion and fennel. Grate the half of the orange-peel, then peel and squash it.

Pepper crust mustard pork tenderloin with orange lentil salad

When the lentils have softened, saute the onions and fennel in a little olive oil, salting to your liking.

Once the vegetables are ready, stir in the lentils, add the diced oranges and then the grated orange peel.

Stir in one and the lentil salad is ready.

Cut the rested pork tenderloin lightly into slices 1-1.5 cm thick.

Stack the orange lentil salad on the plate, place / support the virgin slices next to it. Sprinkle with crystal salt.

Enjoy your meal!