Roasted Pork Tenderloin with Lentil Salad
This recipe calls for Puy lentils, a small, flat, green lentil that originated in Puy, France. They hold their shape well in salads, such as this one that’s paired with roasted pork tenderloin.
- 1 cup Puy lentils
- 4 garlic cloves, thinly sliced
- 1 bay leaf
- 6 cups chicken stock
- Salt and freshly ground pepper, to taste
- 1 pork tenderloin, about 1 lb., trimmed of excess fat
- 1 Tbs. plus 1/4 cup extra-virgin olive oil
- 4 fresh rosemary sprigs
- 1 Tbs. whole-grain mustard
- 1 Tbs. red wine vinegar
- 1/2 red onion, thinly sliced
- 1/2 cup fresh flat-leaf parsley leaves
In a saucepan, combine the lentils, half of the garlic, the bay leaf and stock. Season well with salt and pepper. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the lentils are tender, about 45 minutes. Let cool in the stock.
Preheat an oven to 400°F.
Season the pork well with salt and pepper. In an ovenproof sauté pan over medium-high heat, warm the 1 Tbs. olive oil. Add the pork and sear, turning occasionally, until well browned on all sides, 6 to 8 minutes total. Add the remaining garlic and the rosemary. Transfer the pan to the oven and roast until the juices run clear when the pork is pierced with a knife, 15 to 20 minutes. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
Meanwhile, drain the lentils and place in a bowl. Add the 1/4 cup olive oil, the mustard, vinegar, onion and parsley. Season with salt and pepper and stir to combine. Spread the lentils on a platter. Cut the pork into thin slices, arrange on the lentils and serve immediately. Serves 4.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).