20 minutes

4 people

Part One:

Ingredients

• 1 1/2 tablespoons extra virgin olive oil

• 4 (about 200g each) French trimmed pork cutlets

• 1 small brown onion, finely chopped

• 2 garlic cloves, thinly sliced

• 1 teaspoon fennel seeds

• 200g sweet grape tomatoes, halved

• 185ml (3/4 cup) dry white wine

• 185ml (3⁄4 cup) chicken liquid stock

• 2 teaspoons Dijon mustard

• 400g can brown lentils, rinsed, drained

• 2 tablespoons lemon juice

• 1/2 cup fresh Italian parsley leaves, chopped

• 85g (1/2 cup) Sicilian green olives, sliced

Method

Heat the oil in a large heavy-based frying pan over medium-high heat.

Season pork. Cook, turning, for 3 minutes or until browned. Transfer to a plate.  Add onion and garlic and cook, stirring, for 3 minutes or until softened. Add fennel and cook, stirring, for 1 minute. Add tomato. Cook, stirring, for 1 minute. Add wine. Simmer for 2 minutes or until reduced by half. Stir in stock and mustard. Simmer for 5 minutes. Stir in lentils. Return pork to the pan. Cook, turning pork halfway, for 6 minutes or until cooked through. Stir in 1 tbs lemon juice and season.

Combine the parsley, olives and remaining lemon juice in a bowl. Serve pork topped with olive relish.  This meal is great with a leafy side salad.