Serves

4

Information

Prep time: 20 minutes Cook time: 2½ minutes

Ingredients

1.6kg pork fricandeau, ready marinated by Apolónia’s butcher • Olive oil to fry • 2 tablespoons whole grain mustard • 200g red lentils • 2 small red onions • 6 sun dried tomatoes, drained • 2 decent-sized sprigs of thyme • Beef stock, powder or cubes, made up to 700ml • 3 tablespoons parsley, chopped • 400g potatoes, peeled and cubed • 8 cloves garlic, peeled • 20ml milk • 20ml cream • 20ml water

Method

Ask Apolónia’s butcher for marinated pork fricandeau • Preheat the oven to 190ºC. • Heat a little oil in a deep frying pan and fry the pork for a couple of minutes till lightly browned all over • Remove meat from the pan and place in a roasting tin • Roast in the oven for about 1½ -2½ hours until crisp and cooked through • Add the lentils, onions, sun dried tomatoes and thyme to the frying pan. Mix the mustard with the beef stock and pour over the lentil mixture • Cook for 15 minutes • Boil the potatoes with the garlic in the milk, cream and water until soft • Add pepper and salt and mash until smooth and creamy • Remove the pork from the oven and leave to rest for five minutes • Before carving, stir the parsley into the lentil mixture and serve with the pork slices and the mashed garlic potatoes