Roasted Pork With Lentils
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 454
- Total Fat
- 11 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 100 milligrams
- Sodium
- 384 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 7 grams
- Protein
- 44 grams
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
Ingredients
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
Directions
- 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.