Roasted Pork Tenderloin With Lentil Salad
This hearty recipe combines tender Puy lentils with flavorful pork tenderloin, creating a dish that is both satisfying and delicious. The lentils are simmered to perfection with garlic and bay leaf, while the pork is seasoned and seared to a beautiful golden brown before being roasted to juicy tenderness. Topped with a zesty mustard vinaigrette, this dish is a wonderful balance of earthy lentils and savory pork that is sure to impress your friends and family.
— Constant Cookbook
Ingredients
- 1 cup Puy lentils
- 4 garlic cloves, thinly sliced
- 1 bay leaf
- 6 cups chicken stock
- Salt and freshly ground pepper, to taste
- 1 pork tenderloin, about 1 lb., trimmed of excess fat
- 1 Tbs. plus 1/4 cup extra-virgin olive oil
- 4 fresh rosemary sprigs
- 1 Tbs. whole-grain mustard
- 1 Tbs. red wine vinegar
- 1/2 red onion, thinly sliced
- 1/2 cup fresh flat-leaf parsley leaves
Instructions
- In a saucepan, combine the lentils, half of the garlic, the bay leaf and stock. Season well with salt and pepper. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the lentils are tender, about 45 minutes. Let cool in the stock.
- Preheat an oven to 400°F.
- Season the pork well with salt and pepper. In an ovenproof sauté pan over medium-high heat, warm the 1 Tbs. olive oil. Add the pork and sear, turning occasionally, until well browned on all sides, 6 to 8 minutes total. Add the remaining garlic and the rosemary. Transfer the pan to the oven and roast until the juices run clear when the pork is pierced with a knife, 15 to 20 minutes. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
- Meanwhile, drain the lentils and place in a bowl. Add the 1/4 cup olive oil, the mustard, vinegar, onion and parsley. Season with salt and pepper and stir to combine. Spread the lentils on a platter. Cut the pork into thin slices, arrange on the lentils and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
Yield
Serves 4.
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