Preheat the oven to 200°C.
Mix herbs, garlic, olive oil, and honey to create a crust mixture.
Roll the pork fillet in the herb mixture until thoroughly coated.
Sear the pork in a red-hot pan for one minute on each side.
Transfer the pork to the oven and roast for ten minutes.
Let the pork rest for at least five minutes before carving.
Sauté the onion and apple in foaming butter for two minutes.
Add lentils and cider, followed by honey and mustard.
Warm the lentils for 3 minutes and stir in parsley and seasoning.
Stir in the final knob of butter to thicken the lentil sauce.
Carve pork into 1cm slices and serve over mashed potato with lentils.