Roasted Pork With Lentils

Total Time:
40 min
5 min
35 min

4 servings

  • 3/4 cup dried green lentils
  • 3/4 pound cubed peeled butternut squash ( 1/2 medium squash)
  • 2 bay leaves
  • 2 tablespoons dijon mustard
  • 6 sprigs thyme, leaves only
  • 1 large pork tenderloin (about 1 1/4 pounds)
  • 2 tablespoons breadcrumbs (preferably panko)
  • 2 slices bacon, chopped
  • 4 shallots, thinly sliced
  • 1 stalk celery, diced
  • 1/2 cup dry red wine
  • 1/2 cup finely chopped fresh parsley
  • Preheat the oven to 450 degrees F. Combine the lentils, squash, bay leaves and 2 1/2 cups water in a saucepan. Bring to a boil, then reduce the heat to medium low, cover and cook until tender, about 25 minutes.

  • Meanwhile, mix the mustard and thyme in a small bowl; brush all over the pork. Place the pork on a baking sheet and sprinkle with the breadcrumbs. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, 20 to 25 minutes.

  • Meanwhile, combine the bacon, shallots and celery in a medium skillet and cook over medium heat, stirring occasionally, until the bacon is crisp and the shallots are golden, about 8 minutes. Add the wine and cook until it evaporates, about 5 more minutes. Stir in the parsley.

  • Remove the pork from the oven, cover loosely with foil and let rest 5 minutes. Divide the lentil mixture among plates. Slice the pork and serve with the lentils. Spoon the bacon mixture on top.

  • Per serving: Calories 454; Fat 11 g (Saturated 3 g); Cholesterol 100 mg; Sodium 384 mg; Carbohydrate 41 g; Fiber 7 g; Protein 44 g

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Healthy Weeknight Dinners