Balsamic Glazed Pork & Lentils
Recipe type: Pork, Main Dish, Gluten-Free
Makes: 4 servings
  • 2½ cups (625 mL) water
  • 1 cup (250 mL) green or brown lentils, rinsed
  • 2 Tbsp (30 mL) brown sugar
  • 2 Tbsp (30 mL) balsamic vinegar
  • 3 Tbsp (45 mL) olive oil, divided
  • 570 g (1¼ lb) pork tenderloin, trimmed
  • ¼ tsp (1 mL) salt, plus more, to taste
  • ¼ tsp (1 mL) pepper, plus more, to taste
  • 2 stalks celery, thinly sliced
  • 1 apple, such as Gala, Fuji or Ambrosia, chopped
  • ¼ cup (60 mL) chopped fresh parsley
  • 2 Tbsp (30 mL) lemon juice
  1. Preheat oven to 400˚F.
  2. In a medium saucepan, bring water to a boil over high heat. Add lentils. Reduce heat and simmer, covered, until most water has been absorbed and lentils are soft. If the lentils are still a bit chewy, add a bit of water and continue to simmer. Drain and rinse under cool water to help cool the lentils. (Or, you can skip this step and drain and rinse a 540 mL can of lentils instead.)
  3. While the lentils are cooking, whisk together brown sugar and balsamic vinegar. Set aside. In a large, oven-safe skillet, heat 1 Tbsp olive oil over medium-high heat. Season pork with ¼ tsp each of salt and pepper. Cook, turning occasionally, until browned, about 6 to 8 minutes. Place the pork in the preheated oven and roast, basting with balsamic glaze twice during the last 5 minutes, until a meat thermometer inserted in the thickest part of the tenderloin reads 155˚F (68˚C), about 10-12 minutes. Let rest for 5-10 minutes before slicing.
  4. In a medium bowl, toss cooled, cooked lentils with celery, apples, parsley, lemon juice and remaining 2 Tbsp olive oil. Season with salt and pepper, to taste. Place an equal amount of lentil salad on each plate, top with sliced pork and any pan drippings.
Recipe by Vincci Tsui, RD | Calgary Registered Dietitian at