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1
In a small skillet, heat 1/3 cup of the extra-virgin olive oil.
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2
Add the shallots and cook over moderately high heat, stirring frequently, until golden brown and crisp, about 5 minutes.
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3
Using a slotted spoon, transfer the fried shallots to paper towels to drain; reserve the shallot oil.
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4
In a medium saucepan, cover the lentils with 2 3/4 cups of the chicken stock and bring to a boil over high heat.
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5
Add the bay leaf and thyme, cover and simmer over low heat until the lentils are tender, about 30 minutes.
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6
Drain the lentils and return them to the saucepan; discard the bay leaf. Stir in the parsley and the reserved shallot oil and season with salt and pepper. Cover and keep warm.
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7
Meanwhile, in a large heavy skillet, heat 1 tablespoon of the olive oil until almost smoking.
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8
Flatten each piece of pork tenderloin slightly with the palm of your hand and season on both sides with salt and pepper.
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9
Working in batches, if necessary, add the flattened pork to the skillet and cook over moderately high heat until well browned and just cooked through, about 4 minutes per side. Transfer the pork to a plate and keep warm.
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10
Add the wine to the skillet and bring to a boil. Cook, stirring, until reduced by half, about 2 minutes.
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11
Add 1/2 cup of the chicken stock, the mustard and the remaining 2 tablespoons of olive oil. Boil, whisking constantly, for 1 minute. Remove from the heat.
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12
Stir the remaining 1/4 cup of chicken stock into the lentils and bring to a simmer over moderately high heat.
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13
Spread the lentils on a platter, arrange the pork on top and drizzle with the mustard sauce. Garnish with the crisp shallots and serve at once.
