Sarah Tiong’s Pork Loin Steak with Lentils and Mustard Dressing

Prep time 10 minutes Cook time 10 minutes

Serves 1 people



  • 1 Pork loin steak
  • Salt & pepper
  • Oil
  • 1 shallot, sliced
  • 1 garlic clove, chopped
  • ½ cup lentils (pre-cooked)
  • Splash white wine vinegar
  • Splash sherry vinegar
  • 2 bay leaves
  • Handful celery leaf, chopped


  • 1 tablespoon white wine vinegar
  • ½ teaspoon hot English mustard
  • 1 teaspoon Dijon mustard


  1. 1.
    Place a fry pan on medium-high heat with a tablespoon of oil. Allow the oil to get hot.
  2. 2.
    Season both sides of room-temperature steak with salt & pepper.
  3. 3.
    For 2cm thick steaks, use the 6-2-2 method. That’s 6 minutes on one side, 2 minutes on the other side before removing steak from heat and allowing to rest for a further 2 minutes.
  4. 4.
    Meanwhile in another oiled pan on medium heat combine shallot, garlic, lentils, bay leaves and a splash each of white wine vinegar & sherry vinegar.
  5. 5.
    Cook for a few minutes, allowing vinegar to evaporate before turning off the heat. Stir through fresh celery leaf.
  6. 6.
    In a small bowl, combine ingredients for mustard dressing and mix well.
  7. 7.
    Slice the pork steak and serve on top of the lentils. Drizzle mustard dressing over the dish.