Roasted pork with apricot jam and lentil salad
Ingredients
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
- Salt-Pepper
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.
Finead SA