- 2 tbsp olive oil
- 1 onion, finely sliced
- 2 cloves garlic, crushed
- 600g pork fillet, cut into medallions about 2cm thick
- Good splash of dry white wine
- A few fresh thyme sprigs
- 150ml good-quality chicken stock
- 2 x 250g packs ready-to-eat puy lentils (we like Merchant Gourmet)
- 200g baby spinach, wilted (see know-how)
- 50ml double cream
- Heat the oil in a frying pan, then add the sliced onion and cook gently for 5 minutes until soft but not coloured. Stir through the crushed garlic and cook for another couple of minutes, then transfer everything from the pan to a bowl.
- Turn the heat up and add another splash of oil, if need be. Season the pork medallions and add to the pan, browning for a minute or so on each side. Return the onions to the pan, then pour in the wine and add the thyme sprigs. Bubble for a minute or so to cook off most of the alcohol, then add the chicken stock and simmer gently for 4-5 minutes, turning once, until the pork is cooked through.
- Meanwhile, heat the lentils according to the pack instructions, then fold through the wilted spinach. Taste, season and set aside. Stir the cream through the pork mixture and bubble for a couple of minutes more. Serve the pork medallions on top of the lentils with some of the sauce and onions spooned over.
- A quick way to wilt spinach is to put it in a colander in the sink, then pour over a kettle of just-boiled water. Once the spinach is wilted, squeeze out all the water using a potato masher.