Roasted Pork Loin with Lentil Salad

Cook, Mains, Recipes, Weeknight Dinner

Roasted Pork Loin with Lentil Salad

This beautiful dish is deceptively simple to pull off. With added flavor from fresh herbs and whole-grain mustard, lentils make a bright and elegant accompaniment to pork tenderloin. Add a simple salad to start, and you have a dinner worthy of company.

 

Roasted Pork Loin with Lentil Salad

 

1 cup Puy lentils

4 cloves garlic, thinly sliced

1 bay leaf

6 cups chicken stock

Salt and ground pepper

1 pork tenderloin, about 1 lb., trimmed of excess fat

1 Tbs. plus 1/4 cup extra-virgin olive oil

4 sprigs fresh rosemary

1 Tbs. each whole-grain mustard and red wine vinegar

1/2 red onion, thinly sliced

1/2 cup fresh flat-leaf parsley leaves

 

In a saucepan, combine lentils, half of garlic, bay leaf and stock. Season well. Bring to a boil, reduce heat, and simmer lentils until tender, about 45 minutes. Let cool in stock.

 

Preheat oven to 400ºF. Season pork well. In an ovenproof saute pan over medium-high heat, warm 1 tablespoon olive oil. Sear pork, turning occasionally, until well browned, 6-8 minutes total. Add remaining garlic and rosemary. Place in oven and roast until juices run clear when pork is pierced with a knife, 15-20 minutes. Remove from oven and let rest for 5 minutes.

 

Meanwhile, drain lentils and put in a bowl. Add 1/4 cup olive oil, mustard, vinegar, onion and parsley. Season and toss to combine. Spread on a serving platter. Slice pork thinly arrange on lentils and serve. Serves 4.

 

Williams-Sonoma Cooking for Friends CookbookFind more recipes for entertaining in our cookbook Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm.

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