Tomato-Crusted Pork and Lentils
Ingredients
- For the pork
- 1 ½ kilograms Saddle of suckling pig (boneless and skinless)
- salt
- freshly ground peppers
- 2 Tbsps Canola oil
- 2 shallots
- 150 milliliters dry white wine
- 100 milliliters Beef broth
- For the lentils
- 300 grams dried Beluga lentil
- 1 tsp fennel seeds
- 600 milliliters Vegetable broth
- 1 carrot
- 1 onion
- 1 stalk Celery
- salt
- peppers
- lemon juice
- 1 tsp dark balsamic vinegar
- For the pesto
- 60 grams Pine nuts
- 80 grams Lemon thyme
- 30 grams oregano
- 2 garlic cloves
- Sea salt
- 100 grams freshly grated Parmesan (or pecorino)
- 150 milliliters olive oil
- For the topping
- 100 grams white bread
- 80 grams dried Tomatoes
- 1 garlic clove
- 50 grams butter
- Tomato salt
Preparation steps
Preheat oven to 180°C (approximately 350°F).
For the pork: Rinse pork, pat dry, season with salt and pepper and sear in a pan with hot oil. Peel shallots and cut into eighths. Put pork and shallots in a roasting pan, pour in wine and broth and roast for about 1 hour. Occasionally baste with liquid throughout.
For the lentils: Boil lentils and seeds in vegetable broth and simmer for about 40 minutes, until lentils are tender. Peel carrot and onion, rinse celery and dice all vegetables. After about 30 minutes of cooking time, add vegetables to lentils. Season with salt, pepper, lemon juice and vinegar.
For the pesto: Toast pine nuts in a dry pan. Remove and let cool. Rinse herbs, shake dry and pluck off leaves. Peel garlic and grind in a mortar with pine nuts and a pinch of salt. Add herbs and Parmesan. Gradually add oil to form a thick pesto. Season with salt.
For the topping: Crumble bread. Mince tomatoes and peeled garlic clove. Melt butter in a pan, add breadcrumbs, tomatoes and garlic. Season with salt and pepper, then remove from heat.
Remove pork from oven and press topping onto pork. Turn on the oven's broiler to 200°C (approximately 400°F). Put pork under broiler, watch carefully, and allow crust to brown, then remove.
Slice pork and plate with lentils. Drizzle with pesto and serve.
