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Lentil Salad with Pork Tenderloin

Course Pork, Salad
Cuisine French
Keyword lentils, pork tenderloin, salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories 248 kcal

Ingredients

  • 1 cup green du Puy lentils 1 cup green du Puy lentils
  • 1 tbsp Dijon mustard 1 tablespoon Dijon mustard
  • 2 tbsps balsamic vinegar 2 tablespoons balsamic vinegar
  • 5 tbsps olive oil 5 tablespoons of olive oil
  • 9 ounces mushrooms 9 ounces thinly sliced mushrooms
  • 1 lemon zest of 1 lemon
  • 2 garlic 2 peeled and crushed garlic cloves
  • 2 tbsps rosemary 2 tablespoons fresh rosemary
  • 1 lbs pork tenderloin 1 pound fat and skin removed pork tenderloin
  • 0.5 cup red wine 1/2 cup red wine
  • 4 ounces spinach 4 ounces baby spinach
  • 16 cherry tomatoes 16 halved cherry tomatoes
  • 0.5 lemon juice 1/2 lemon juice
US - Metric

Instructions

  1. In a bowl add the remaining olive oil, the lemon zest, garlic and rosemary. Salt and pepper the mix and add the pork tenderloin. Turn the pork tenderloin to make sure all sides are covered with the mixture.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Cut the meat in small rounds and add to the spinach lentil salad bowl.

  7. Sprinkle the ½ lemon juice over the whole dish and serve.

Nutrition Facts
Lentil Salad with Pork Tenderloin
Amount Per Serving
Calories 248 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 49mg16%
Sodium 92mg4%
Potassium 699mg20%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 18g36%
Vitamin A 2015IU40%
Vitamin C 27.8mg34%
Calcium 43mg4%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.