Roasted Pork With Lentils

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  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.