First, make a herby aļoli to go with the pork: mix mayonnaise with a crushed clove of garlic, the zest from half a lemon,
a squeeze of lemon juice and some chopped tarragon. Set aside until ready to serve, for the flavours to amalgamate.
Rub a piece of pork fillet with olive oil, season with sea salt and freshly ground black pepper and sear the outside all over in
a hot frying pan. Transfer to a baking sheet and brush the outside with Dijon mustard. Press on some chopped tarragon and roast
in a 200°C oven for 20 minutes. Remove from the oven, cover with foil and let rest for 5 minutes. Meanwhile, fry a finely chopped
shallot in a little oil until softened, then add some Puy (or green) lentils, cover with chicken or vegetable stock and simmer
until cooked. Drain and return to the pan, mix in a little olive oil, a squeeze of lemon juice and a cored and diced apple and
heat for a minute or so. To serve, spoon some lentils onto a warm plate, cut the pork into thick slices and spread over the lentils,
with a dollop of the herby aļoli drizzled on top. Green beans make a good accompaniment.