Gather the family around the table for a showstopping meal. This recipe boasts an impressive combination of pork fillet, Puy lentils and prosciutto, while aromatic herbs, apples and Giusti balsamic vinegar add a pleasing flavour profile.

Serves 6

1 onion, peeled and diced
1 carrot, peeled and diced
1½ ribs celery, diced
100g smoked Pancetta Stagionata, diced
2 Tbsp extra virgin olive oil (EVO)
3 cloves garlic, peeled and finely chopped
½ tsp Pons hot smoked paprika flakes
2 Tbsp thyme leaves
1 sprig rosemary, leaves picked
1½ cups Sabarot Puy lentils
4½ cups chicken stock
2 whole pork fillets
Salt and freshly ground black pepper
150g sliced prosciutto
½ green apple, cored and diced finely
½ red apple, cored and diced finely
Small bunch parsley, roughly chopped
Giusti balsamic, to serve

Preheat the oven to 180˚C. 

Sauté the onion, carrot, celery and pancetta in EVO for 8 minutes or until cooked over a medium-low heat. Add the garlic, paprika flakes and half the thyme and rosemary. Cook for a further 5 minutes. Add the lentils and chicken stock, bring to the boil before reducing to a simmer and cooking for 20-25 minutes with the lid on.

Meanwhile, trim the pork fillet of any sinew and roll in the remaining thyme and rosemary. Season lightly. Wrap the fillet in prosciutto, securing with toothpicks. Sear in a hot frying pan for about 2 minutes each side until golden before placing in the oven for 15-20 minutes until the fillet feels firm with a bit of give in the middle. Set aside to rest for 10 minutes. Slice into 1-2cm slices.

To the lentils, add the apple and parsley and check for any seasoning needed. Tip the lentils onto a platter, place the sliced pork on top and drizzle liberally with balsamic.



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