Pork and lentils with onion and radish pickle

Onion and radish pickle

• ½ red onion, cut into thin slices (see Tip)
• 2 radishes, trimmed and cut into thin slices (see Tip)
• 2 tbsp red wine vinegar
• 1 tbsp caster sugar

Pork with lentils

• 4 sprigs fresh flat-leaf parsley, leaves only
• 40 g olive oil
• 30 g French mustard
• ½ tsp salt
• 2 pinches ground black pepper
• 800 g pork fillets, trimmed and cut into halves
• 200 g crème fraîche
• 150 g pouring (whipping) cream
• 1000 g hot water
• 800 g canned lentils, rinsed and drained (approx. 500 g after draining)
• 2 dried bay leaves