Balsamic-Glazed Pork With Lentils

Balsamic-Glazed Pork
Christopher Baker
Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

1
cup
green lentils, rinsed
kosher salt and black pepper
2
tablespoons
balsamic vinegar
2
tablespoons
brown sugar
3
tablespoons
olive oil
1
1 1/4-pound pork tenderloin
1
red apple, cut into 1⁄2-inch pieces
1
celery stalk, thinly sliced
1/4
cup
fresh flat-leaf parsley leaves
2
tablespoons
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.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 477
  • 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
What does this mean? See Nutrition 101.