Roasted Pork With Lentils Recipe

Name: Roasted Pork With Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup dried green lentils; 3/4 pound cubed peeled butternut squash ( 1/2 medium squash); 2 bay leaves; 2 tablespoons dijon mustard; 6 sprigs thyme, leaves only; 1 large pork tenderloin (about 1 1/4 pounds); 2 tablespoons breadcrumbs (preferably panko); 2 slices bacon, chopped; 4 shallots, thinly sliced; 1 stalk celery, diced; 1/2 cup dry red wine; 1/2 cup finely chopped fresh parsley

Servings: persons

3/4 cup dried green lentils
3/4 pound cubed peeled butternut squash ( 1/2 medium squash)
2 bay leaves
2 tablespoons dijon mustard
6 sprigs thyme, leaves only
1 large pork tenderloin (about 1 1/4 pounds)
2 tablespoons breadcrumbs (preferably panko)
2 slices bacon, chopped
4 shallots, thinly sliced
1 stalk celery, diced
1/2 cup dry red wine
1/2 cup finely chopped fresh parsley

1
Preheat the oven to 450 degrees F. Combine the lentils, squash, bay leaves and 2 1/2 cups water in a saucepan.
2
Bring to a boil, then reduce the heat to medium low, cover and cook until tender, about 25 minutes.
3
Meanwhile, mix the mustard and thyme in a small bowl; brush all over the pork.
4
Place the pork on a baking sheet and sprinkle with the breadcrumbs.
5
Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, 20 to 25 minutes.
6
Meanwhile, combine the bacon, shallots and celery in a medium skillet and cook over medium heat, stirring occasionally, until the bacon is crisp and the shallots are golden, about 8 minutes.
7
Add the wine and cook until it evaporates, about 5 more minutes.
8
Stir in the parsley.
9
Remove the pork from the oven, cover loosely with foil and let rest 5 minutes.
10
Divide the lentil mixture among plates.
11
Slice the pork and serve with the lentils.
12
Spoon the bacon mixture on top.
13
Per serving: Calories 454; Fat 11 g (Saturated 3 g); Cholesterol 100 mg; Sodium 384 mg; Carbohydrate 41 g; Fiber 7 g; Protein 44 g
14
Photograph by Antonis Achilleos

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup dried green lentils, 3/4 pound cubed peeled butternut squash ( 1/2 medium squash), 2 bay leaves, 2 tablespoons dijon mustard, and more.

Yes, Roasted Pork With Lentils falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pork With Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions