Lentil Salad with Pork Tenderloin

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: Giangi Townsend

Hearty meets fresh in this vibrant Lentil Salad with Pork Tenderloin, a wholesome dish that satisfies every craving.

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

US - Metric

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

To shorten the cooking time of pork tenderloin, I suggest cutting it in half. By doing so, you ensure that the middle part, which 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.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.