Hearty meets fresh in this vibrant Lentil Salad with Pork Tenderloin, a wholesome dish that satisfies every craving.
I am always on the lookout for meals that are both wholesome and simple to prepare, and this Lentil Salad with Pork Tenderloin checks all the boxes. With years of cooking at home (and a growing collection of cookbooks to prove it!), I have learned that great food does not have to be complicated. This dish blends hearty lentils and tender pork with fresh herbs for a flavorful, satisfying meal I know you’ll love.
Lately, my cookbook shelf has grown — again — thanks to some thoughtful friends and my undeniable weakness for French cooking books. I know, I know… “Another cookbook?” But really, can you ever have too many? I certainly don’t think so. Cooking, after all, is a living, breathing thing —constant, evolving, and always inspiring.
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Tonight’s dinner is a little tribute to that idea, pulled from The Best Recipes in Less than 20 Minutes of Preparation. Because let’s be honest — on busy weeknights when life is flying in every direction, and the couch is calling, quick and delicious is the only way to go. This is an all-in-one meal with leftovers.
In this Article
Why you will love this recipe
All in one meal – the best kind as at times doing the dishes is not in my evening future.
Pantry-ready ingredients – most of the ingredients are pantry staples, so you don’t have to run to the store constantly.
Perfect for a crowd – this recipe feeds six adults, and you can easily double it for a last-minute gathering.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Green du Puy lentils – Smaller than your usual lentils, and they cook faster too. Do not substitute in this recipe, you will regret it. You do need the firmness of the green du Puy lentils.
Salt, black pepper, garlic, lemon zest,fresh rosemary and some of the olive oil – used to marinade the pork tenderloin.
Olive oil – used for the marinade as well as for the salad dressing
Mushrooms – added to the salad dressing early on to give them the opportunity to be gently marinated and not taste so raw to the bite.
Dijon mustard, Balsamic vinegar, – ingredients needed to make the salad dressing.
Pork tenderloin – trim them well and remove any silver skin that you may find on the outer part of the tenderloin.
Red wine – used to deglaze the pan and the accumulated juices are part of the salad dressing.
Fresh baby spinach and cherry tomatoes – the last items to be added to your salad. You do not want to dress too soon as the spinach will welt and the tomatoes will relase their naturel juices and till create a liquidy sauce. Baby spinach are much tender than the older one and are softer to the bite.
Lemon – to be squeezed over the entire dish before serving. It adds a layer of flavor and workds beautifully with the mushrooms and pork tenderloin.
Equipment Needed
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Step by step on how to make these delicious
For all my recipes, please assemble all the ingredients before starting to cook and bake.
This recipe is made in composed of three cooking parts: The marinade, the cooking of the lentis and the salad. All three coming together easily, do not let it alarm you.
Start by marinating the pork tenderloin
- In a bowl mix one tablespoon of olive oil, lemon zest, garlic, rosemary and salt and pepper.
- Add the pork tenderloin to the above mixture, ensuring it is well-coated with the mixture.
Meanwhile, cook the lentils
- By bringing a large pot of water to a full boil. Add the lentils, bring back to another roaring boil and then lower the heat.
2. Simmer and cook for an additional 20 minutes or until tender and cooked through. Rinse and set aside.
And prepare the dressing
- Mix the Dijon mustard and balsamic vinegar. Season with salt and pepper and add the remaining four tablespoons of olive oil.
- Whisk until a sauce is creamed and it is smooth.
- Add the mushrooms and the lentils.
- Mix and set aside to rest.
Time to cook the tenderloin
- Sear it over medium-high heat until all sides are golden, and when a knife is inserted, no more juices run.
- Please remove it from the heat, place it on a cutting board, cover it with aluminum foil, and let it rest for 5 minutes.
- Return the skillet to medium heat and deglaze with the red wine.
- Pour the mixture over the mushrooms and lentils. Add the spinach and cherry tomatoes and mix well.
- Cut your pork tenderloin into rounds and add to the spinach lentils salad bowl.
- Sprinkle the half lemon juice over the whole dish and serve.
Pro Tips
- To shorten the cooking time of pork tenderloin, I suggest cutting it in half. By doing so, you ensure that the middle part that takes the longest to cook is cooked properly. If you choose not to do so, start cooking the meat halfway through the lentils’ cooking time.
- Do not use regular brown lentils. The consistency and flavor are not the same. All specialty grocery stores now have French green du Puy lentils.
Storing and Reheating
Once seasoned, the salad is difficult to refrigerate, as it will wilt and lose its flavor the day after. I will recommend storing only the pork tenderloin in an airtight glass container in the refrigerator for a couple of days.
If you enjoy this lentil salad recipe, you may want to try my other recipes.
Lentils salad with Sun-Dried Tomatoes, Onion and Fresh Herbs
Lentil Salad with Pork Tenderloin
Ingredients
Marinade For The Pork
- 5 tablespoons olive oil
- 1 zested lemon
- 2 garlic, peeled and crushed
- 2 tablespoons fresh rosemary
- 1 pound pork tenderloin, fat and skin removed
- salt and pepper
Spinach Salad
- 1 cup green du Puy lentils
- 1 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 9 ounces mushrooms, thinly sliced
- ½ cup red wine
- 4 ounces fresh baby spinach
- 16 cherry tomatoes, halved
- ½ of a lemon juiced
Instructions
- In a bowl, add one tablespoons of olive oil, lemon zest, garlic, and rosemary. Season the mix with salt and pepper, then add the pork tenderloin. Turn the pork tenderloin to ensure all sides are evenly coated with the mixture.
- Fill a large pot of water and add the lentils and bring to a boil. Lower the heat to a slow simmer and cook for another 20 minutes, or until the lentils are tender and cooked. Rinse and set aside.
- Meanwhile in a large salad bowl, mix the Dijon mustard and the balsamic vinegar. Add the salt and pepper and 4 tablespoons of the olive oil. Whisk the sauce together until smooth. Add the mushroom and the lentils. Mix well and let it rest.
- In a skillet over medium heat sear the pork tenderloin until all sides are golden, around 15 minutes. Insert a knife into tenderloin to insure the meat is cooked and no juices are running out. Take it off the heat and place in a cutting board, cover with aluminum foil and let it rest for 5 minutes.
- Return the skillet to medium heat, add the red wine and deglaze the skillet. Pour the mixture over the mushroom and the lentils. Mix well. Add the spinach and cherry tomatoes and stir well.
- Cut the meat in small rounds and add to the spinach lentil salad bowl.
- Sprinkle the ½ lemon juice over the whole dish and serve.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Pasta, Rice & Grains, Salads, Dinners, Pork, Sunday Night Dinner
- Cuisine: French
- Season: Summer
- Type: Under 45 minutes
Did you make this?
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