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Mustard pork fillet with apple lentils & herb aioli
- 1kg pork loin fillet
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- small bunch tarragon , chopped
- 350g Puy lentils
- 1l vegetable stock
- zest and juice 1 lemon
- 1 apple , cored and diced
- 200g jar good-quality mayonnaise
- 1 garlic clove , crushed
- green beans , to serve
Directions:View on BBC Good Food
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