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.

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