I’ve been trying to find a way to involve lentils in our menus more, so when I saw this I thought it had promise, since we love pork and balsamic. 🙂
1 cup green lentils, rinsed
kosher salt and black pepper
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
3 tablespoons olive oil
1 1 1/4-pound pork tenderloin
1 red apple, cut into 1⁄2-inch pieces
1 celery stalk, thinly sliced
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
Heat oven to 400° F. Bring 4 cups water to a boil.
Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 30 minutes. Drain and rinse under cold water to cool.
Meanwhile, in a small bowl, combine the balsamic vinegar and brown sugar.
Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
Transfer the pork to oven. Roast until cooked through, 10 to 12 minutes, basting with the glaze twice during the last 5 minutes. Let rest before slicing.
In a medium bowl, toss cooked lentils with the apple, celery, parsley, lemon juice, remaining 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Serve with the pork and any pan drippings.