Roast Pork with fennel and lentils
When we are feeling under stress, extra B vitamins are used up by the nervous system. These vitamins have to be replaced through diet to prevent the body becoming run down. Pork is a good source of these B vitamins, as well as protein. The lentils provide additional protein and are a good source of complex carbohydrate, fibre and iron, which helps to keep the blood healthy.
Ingredients
Per portion: 415 kcal, 12g fat, 36g protein, 34g carbohydrate
4 pork fillets
1 tbsp fennel seeds
2 tbsp olive oil
4 sticks of celery, diagonally sliced
2 large red onions, cut into thin wedges
4 cloves of garlic
Handful of fresh thyme
350ml vegetable stock
350ml red wine
175g lentils
Salt and freshly ground pepper
Method
Preheat the oven to 250°C/Gas Mark 9.
Using a pestle and mortar, crush the fennel seeds into the olive oil, then smear over the pork fillets.
Place the celery, onion wedges, garlic and thyme in a roasting tin, drizzle with a little olive oil and place the pork fillets on top. Roast for 20 minutes.
Remove from the oven and turn down the temperature to 150°C/Gas Mark 2. Add the wine, stock and lentils to the tin and stir in around the pork. Season well, then return to the oven for 2-3 hours.
Serve with green beans.
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