Spit Roast with Lentils
A spit roast with lentils is a recipe featuring fresh ingredients from the legume category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.5 kg pork tenderloin (bone‑free, skinless)
- Salt
- black pepper (freshly ground)
- 2 tbsp Rapeseed oil
- 2 shallots
- 150 ml dry white wine
- 100 ml meat broth
- 300 g dried Beluga lentils
- 1 tsp fennel seeds
- 600 ml Vegetable Broth
- 1 Carrot
- 1 onion
- 1 stalk Celery
- Salt
- Pepper
- Lemon juice
- 1 tsp dark balsamic vinegar
- 60 g pine nuts
- 80 g lemon thyme
- 30 g oregano
- 2 Garlic cloves
- Sea salt
- 100 g freshly grated Parmesan (or Pecorino)
- 150 ml olive oil
- 100 g white bread
- 80 g sun‑dried tomatoes
- 1 Garlic clove
- 50 g butter
- tomato salt
Instructions
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1.
Preheat the oven to 180°C fan‑forced.
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2.
Wash, pat dry, season the pork and sear it in hot oil until browned all over. Peel and quarter the shallots. Place the pork with the shallots in a fat pan, pour in wine and broth, cover, and roast for about 1 hour, basting frequently.
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3.
For the lentil side, bring lentils to a boil in vegetable broth and simmer gently for ~40 minutes until tender. Dice carrot, onion, and celery. After ~30 minutes of cooking, add the vegetables and continue to cook. Finish with salt, pepper, lemon juice, and balsamic vinegar.
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4.
Meanwhile, toast pine nuts in an oil‑free pan until golden. Let cool. Shake herbs dry, strip leaves, peel garlic, then crush garlic, pine nuts, and a pinch of salt in a mortar. Add herbs and Parmesan, mash, and gradually whisk in olive oil until a thick pesto forms. Season with salt and spoon into small bowls.
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5.
For the crust, grate white bread finely and pulse tomatoes and a peeled garlic clove in a food processor. Melt butter in a pan, add breadcrumbs and tomato mixture, toast briefly, season with salt and pepper, then set aside. Remove pork from oven, sprinkle breadcrumb topping over it, raise grill to 200°C and crisp the crust.
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6.
Take the roast out of the oven, slice into pieces. Arrange lentil mix on plates, drizzle with pesto, place pork slices atop the crumb coating, and serve remaining pesto on the side.
