Marlene’s oven baked pork loin & lemony lentils

Preheat the oven to 180°c.

In a small bowl combine 4 tablespoons of olive oil, garlic and dried herbs and set aside.

Generously season pork with salt and pepper.

Heat 1 tablespoon of oil and then add pork to the pan and cook on all sides for 1-2 minutes, turning 3-4 times, until dark golden brown.

Transfer to a baking sheet and generously coat the pork with oil and herb mix.

Wrap in baking paper and twist the ends like a lolly wrapper to stay closed and bake in the oven for approximately 20 mins.

Remove from the oven and rest for 5 minutes before slicing into finger thick slices on the diagonal.

Heat a large frying pan (use the same one you used for the pork, there's no need to wash it in between) over medium – high heat and add the oil and onion and cook until soft (about 3 minutes).

Add the kale, lemon rind and lemon juice and cook for 3 minutes or until kale is wilted.