Pork With Lentils

If you have never had lentils, you might look at them and think..I pass. They are sort of like anemic-looking split peas. However they are good for you and will take on the taste of the lovely things you put in them. This meal is nice enough for a weekend meal and quick enough for a weekday dinner.

Pork With Lentils

1 pork tenderloin..One feeds about 3 people so get what you need.
salt and pepper
1 cup dry lentils, rinsed
2 Tablespoon Blackberry Ginger Balsamic Vinegar (or red wine vinegar if you can't find it)
2 teaspoons Dijon mustard
2 Tablespoons Tuscan Herb Olive Oil (or any good EVOO)
1 finely chopped celery rib
1 medium or 5 or 6 mini carrots, finely chopped
1/2 cup finely chopped onion
1/2 cup toasted walnut pieces, chopped
2 Tablespoons cilantro

Put the walnuts on a tray and toast in a toaster oven for 10 minutes on 325. Let cool.

Turn the big oven to 425 and put a pot with 4 cups of water on to boil. Then rinse the lentils. While you wait for the water to boil, heat a cast iron pan with a few Tablespoons of EVOO and trim the tenderloin. You want to get rid of the silvery ligaments or tendons or whatever it is....get rid of it. Make sure to disinfect everything before you start chopping the veg. AND also use the other side of the cutting board. (A friendly reminder from your health department)




Sprinkle the pork with s&p and brown it in the cast iron pan. It will take about 3 minutes on each side. Then put it in the oven for about 15 to 20 minutes.



By this time the pot of water will start to boil. Add the lentils and remember to stir occasionally. Reduce the temperature under the pot to simmer and set the timer for 20 minutes. If they start to get soft before then, take them off and drain.

Chop up your carrots, celery, onion, walnut and cilantro. Put them in a large bowl. in a small bowl mix the vinegar, mustard and olive oil. Add a dash of s&p. (This is what I should do. I, however dumped everything in one bowl and mixed it up and it was just fine.) After you drain the lentils, add them to the vegetables and pour the dressing on top. Mix thoroughly.




By now, the pork should be done. Remove it and let it sit while you get everything ready. After you have let it rest for about 5 minutes, slice and serve! I like to serve it with a bit of horseradish.

Oh, yeah. I served it with strawberries... again. What can I say. Strawberries were on sale and I like them.