Ingredients

Step by step

1. Put the lentils in a saucepan and cover with three times their volume of water. Bring to the boil and cook for 15-20 minutes until al dente. Add the green beans and cook for 2-3 minutes until just tender, then drain and keep warm.
2. Meanwhile, slice the pork into 6 pieces. Pound into thin escalopes between 2 sheets of baking powder, using a rolling pin or heavy tin. Season and rub with 2 teaspoons of the olive oil to coat lightly.
3. Heat a large nonstick frying pan and add half the pork. Cook for 11⁄2-2 minutes each side, until lightly browned and cooked through. Transfer to a plate and repeat.
4. Once all the pork is browned and set aside, add the remaining oil to the pan and gently fry the shallot with some seasoning until soft. Add the lemon zest, juice, stock and wine. Reduce by half over a fairly high heat, which will take about 3 minutes. Return the pork to the pan with the capers. Turn the pork in the sauce until heated through.
5. Once all the pork is browned and set aside, add the remaining oil to the pan and gently fry the shallot with some seasoning until soft. Add the lemon zest, juice, stock and wine. Reduce by half over a fairly high heat, which will take about 3 minutes. Return the pork to the pan with the capers. Turn the pork in the sauce until heated through.