Balsamic-Glazed Pork With Lentils

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Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 477 calories
    • Fat 16 g
    • Sat Fat 3 g
    • Cholesterol 92 mg
    • Sodium 449 mg
    • Protein 43 g
    • Carbohydrate 42 g
    • Sugar 14 g
    • Fiber 12 g
    • Iron 7 mg
    • Calcium 54 mg

Ingredients

  1. Check 1cup green lentils, rinsed
  2. Check kosher salt and black pepper
  3. Check 2tablespoons balsamic vinegar
  4. Check 2tablespoons brown sugar
  5. Check 3tablespoons olive oil
  6. Check 1 1 1/4-pound pork tenderloin
  7. Check 1 red apple, cut into 1⁄2-inch pieces
  8. Check 1 celery stalk, thinly sliced
  9. Check 1/4cup fresh flat-leaf parsley leaves
  10. Check 2tablespoons fresh lemon juice

Directions

  1. Heat oven to 400° F. Bring 4 cups water to a boil.
  2. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 30 minutes. Drain and rinse under cold water to cool.
  3. Meanwhile, in a small bowl, combine the balsamic vinegar and brown sugar.
  4. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
  5. Transfer the pork to oven. Roast until cooked through, 10 to 12 minutes, basting with the glaze twice during the last 5 minutes. Let rest before slicing.
  6. In a medium bowl, toss cooked lentils with the apple, celery, parsley, lemon juice, remaining 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Serve with the pork and any pan drippings.