Roasted pork with apricot jam and lentil salad
For the pork:
- 2 slices / 2 cm fouantre roasted pork with herbs (Ifantis)
- 2 tbsp. of olive oil Aródama
For the apricot sauce:
- 4 tbl. apricot jam
- ½ vegetable broth (Knorr Homemade)
- 2 fresh onions
- 2 tbsp. mustard (Dijon Maille Originale)
- 1 cup of water
For the salad:
- 200 g lentils
- 1 fresh onion
- 6 sun-dried tomatoes
- Fresh Coriander
- 4 tbsp. of olive oil Aródama
- 3 tbsp. of balsamic vinegar
Heat the olive oil in a pan and add the roasted pork slices. Sauté to warm our pork and give off its aromas for 1-2 minutes. Remove it from the pan.
Pour in the same pan the fresh onions, finely chopped, and sauté for 2-3 minutes until they wilt. Add water and vegetable broth and mix. Add the jam, mustard and let cook for another 2 minutes until the sauce is begins to thicken. Finally put the pork into the sauce and turn the heat off.
For lentils: put the lentils in salted water and boil for 10-15 minutes; we don’t want them to be overcooked. Strain and cool the lentils with water very well and pour them into a bowl.
Chop the onion, the sun dried tomatoes and the coriander and add them together with the vinegar, salt and pepper, and stir.
Serve the pork with the lentil salad.