Balsamic Glazed Pork & Lentils
Author: Adapted from Real Simple
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
- Preheat oven to 400˚F.
- 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.)
- 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.
- 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.