How to make
Season the pork loin with black pepper and salt. Put in a baking pan with a little fat and add the wine inside.
Roast for about 30-40 minutes under foil at about 180°C. Then remove the foil and roast for another 10-15 minutes.
The time can be more or less depending on the thickness of the meat.
While the meat is roasting, boil the lentils along with the garlic and carrot. Once they boil, season them with salt, turmeric, nutmeg and cumin. Blend them. Personally, I leave part of the lentils not blended, but if you prefer, you can make a perfectly smooth mixture.
Blend the green spices along with the oil and this way a herb butter is obtained. You can use it for any meat or for spreading on different types of bread.
The spices, of course, can be changed to our liking, but it is always best to have a few cubes of herb butter in the freezer.
Serve the meat on the lentil puree and place the butter on each piece.
The pork fillets with red lentil puree and herb butter are very tasty.
