Mustard-Crusted Pork with Carrots and Lentils |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Food editor Maggie Ruggiero has taken lentils from canned to Cannes in this très simpleand très françaisdish. Ingredients:
1 pound precut fresh carrot sticks |
5 1/2 tablespoons olive oil, divided |
1 (1 1/4-pound) pork tenderloin |
2 tablespoons dijon mustard, divided |
1/4 cup fine dry bread crumbs |
2 garlic cloves, smashed |
2 fresh thyme sprigs |
2 (15-ounce) cans lentils, rinsed and drained |
2/3 cup reduced-sodium chicken broth |
Directions:
1. Preheat oven to 425°F with rack in middle.
2. Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
3. Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
4. Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
5. Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145°F, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
6. While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.
7. Per serving: 625 calories, 25 g fat (4 g saturated), 102 mg cholesterol, 847 mg sodium, 46 g carbohydrate, 16 g fiber, 53 g proteinSee Nutrition Data's complete analysis Nutritional analysis provided by Nutrition Data
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