Pork With Lentils
2 ribs celery
1 tbsp (15 ml) olive oil
½ cup (125 ml/100 g) red lentils
1¼ cups (300 ml) meat stock, divided
2 tbsp (30 ml) white-wine vinegar
Salt and freshly ground pepper
10 oz (300 g) pork tenderloin
1 tbsp (15 ml) canola or vegetable oil
½ tsp (2 ml) curry powder
5 tbsp (75 ml) grape juice
¼ cup (50 ml/50 g) sour cream
Chop the onion and carrot and slice the celery crosswise. Heat the olive oil in a medium saucepan. Stir in the onion, carrot and celery, and cook, covered, on medium heat for 10 minutes.
Stir in the lentils and pour in ¾ cup (175 ml) of the stock. Season with the vinegar, a little cayenne, salt and pepper. Cook, covered, on low heat for 40 minutes.
Slice the pork into thin medallions. Heat the canola oil and cook the pork on medium heat until brown. Season with salt, pepper and curry powder. Remove, set aside and keep warm.
Deglaze the pan with the grape juice, add the remaining ½ cup (125 ml) of stock, and cook on high heat until reduced. Stir in the sour cream and reheat the pork in the sauce. Serve with the lentils.