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Pancetta-wrapped pork tenderloin with green lentils
(0)
55 min
Under an hour
Knuspr-Küche
Dieses raffinierte Gericht kombiniert zartes Schweinefilet, das in knusprigen Pancetta gehüllt ist, mit einem herzhaften Bett aus grünen Linsen. Die Kombination aus frischen Kräutern wie Thymian, Basilikum und Schnittlauch verleiht dem Gericht eine wunderbare Frische, während der Rotweinessig für eine feine Säure sorgt. Ein perfektes Abendessen für Gäste oder einen besonderen Abend zu Hause.
Preparation method
Preparing the lentils
Rinse the lentils under cold water and place them in a pot. Add the carrots, garlic, shallots, some of the thyme, bay leaf, and celery. Pour in water and simmer until the lentils are al dente (approx. 18 minutes). Drain the contents; remove the thyme, bay leaf, and celery leaves. Cut the carrots, garlic, and shallots into approx. 0.5 cm cubes.
Mix the diced vegetables back in with the lentils. Stir in the red wine vinegar, olive oil, and the chopped herbs (basil, chives, parsley). Season to taste with salt and pepper.
Preparing the meat
Preheat the oven to 190 °C.
Chef's tip
Use a non-stick pan for searing so that the pancetta gets evenly crispy without sticking.
Be sure to let the meat rest so that the juices can settle and the tenderloin remains juicy when sliced.
Ingredients
Nutritional values
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