Pork Tenderloin and Lentils (Woman's Day Magazine)

Pork Tenderloin with Lentils Recipe

Active time: 25 minutesTotal time: 30 minute Serves 4

A lentil and walnut salad gives an earthy and rustic feel to this savory dish, which is ready in just 30 minutes. Toasting the walnuts is essential: Bake them on a sheet pan in a 400°F oven for 6 to 8 minutes; transfer to a cutting board and chop.

Recipe Ingredients

• 1 cup lentils, rinsed
• Kosher salt and black pepper
• 3 Tbsp olive oil
• 1 pork tenderloin (1 1⁄4 lb)
• 2 Tbsp red wine vinegar
• 2 tsp Dijon mustard
• 1 celery stalk, finely chopped
• 1 medium carrot, finely chopped
• 1/2 small red onion, chopped
• 1/2cup walnuts, toasted
• 2 Tbsp fresh tarragon, chopped

Recipe Preparation

1. Heat oven to 400°F. Bring 4 cups of water to a boil. Add the lentils and 1 tsp salt; simmer, stirring occasionally, until tender, 20 to 25 minutes. Drain.
2. Meanwhile, heat 1 Tbsp of the oil in an ovenproof skillet over medium-high heat. Season the pork with 1/2 tsp each salt and pepper and cook, turning, until browned, 8 minutes. Transfer to the oven and roast until cooked through, 10 to 12 minutes. Let rest before slicing.
3. In a large bowl, whisk together the vinegar, mustard, remaining 2 Tbsp oil, and 1/4 tsp each salt and pepper. Add the lentils, celery, carrot, onion, walnuts and tarragon, and toss to combine. Serve with the pork.

Per serving: 408 calories 16g fat-35g protein-33g carbs-12g fiber-10 W.W. points plus

 

By Woman's Day Kitchen from Eating Light, December 28, 2010

http://www.womansday.com/Recipes/Pork-with-Lentils-Recipe