BALSAMIC-GLAZED PORK TENDERLOIN WITH LENTILS

By Dglmedia

Makes: 4 servings
Preparation time: 20 minutes; standing time: 5 minutes
Cooking time: 16 to 20 minutes, plus lentils

Ingredients

• 1 cup rinsed green lentils
• 1 red apple, cut into 1/2-inch pieces
• 1 thinly sliced rib celery
• 1/4 cup chopped fresh flatleaf parsley leaves
• 2 tablespoons fresh lemon juice
• 3 tablespoons olive oil, divided
• 1/4 teaspoon coarse salt
• 1/4 teaspoon pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 1 (1 1/4-pound) pork tenderloin

Preparation

Step 1

Heat oven to 400 degrees. Bring 4 cups water to boil; add lentils and simmer, stirring occasionally, 20 to 30 minutes or until tender; drain and rinse under cold water to cool. In medium bowl, toss lentils with the apple, celery, parsley, lemon juice, 2 tablespoons of the oil and the salt and pepper.

Meanwhile, in a small bowl, combine vinegar and sugar. Heat remaining oil in an ovenproof skillet on medium-high heat. Add pork and cook 6 to 8 minutes to brown. Transfer to oven; roast 10 to 12 minutes or until pork is 150 degrees. Baste with vinegar/sugar mixture twice during the last 5 minutes of cooking. Remove from oven; tent with foil and let stand 5 minutes before slicing. Serve with lentils and any pan drippings. (Adapted from Fine Cooking magazine).