Marlene’s oven baked pork loin & lemony lentils

Yields6 Servings

Prep Time5 minsCook Time30 minsTotal Time35 mins

Pork Loin

5 tbsp extra virgin olive oil

2 tsp salt and black pepper

1 kg pork tenderloin

8 garlic, cloves, crushed

2 tbsp Italian herb seasoning (or make your own by mixing: 1 tsp of dried basil + 1 tsp of dried oregano + 1 tsp of dried thyme + 1 tsp of dried parsley + ½ tsp of dried sage )

Lemony Lentils

1 tbsp EVOO

1 red onion, sliced

400 g brown lentils (tinned)

2 cups kale, leave roughly chopped

1 lemon, rind and juice

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.

Lemony Lentils - take 10 minutes so cook toward the end of pork baking

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.

Gently fold through the lentils and season with salt and pepper.

GF, DF, LF. V - eat lemony lentils on their own and serve with brown rice and tofu.

Ingredients