- 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