Pork with caper lemon sauce and green bean lentils recipe | Sainsbury`s Magazine

Ingredients

• 75g dried Puy lentils
• 100g fine green beans, halved
• 200g Taste the Difference pork tenderloin
• 3 tsp extra-virgin olive oil
• 1 small shallot, finely chopped
• zest and juice of ½ small lemon
• 75ml chicken or vegetable stock - use gluten-free stock if required
• 75ml white wine
• 1 tbsp miniature capers, rinsed
• 2 tbsp chopped flat-leaf parsley