Balsamic-Glazed Pork With Lentils

This balsamic pork tenderloin supper includes everything you need for a filling, healthy meal. A cold green lentil salad on the side, with chopped apples, celery, and parsley offers a bit of freshness and crunch. But the meat steals the show: After browning the tenderloin in an ovenproof skillet, you’ll move the cu to a 400-degree oven, where it roasts for another 10 minutes or so. During that time, baste the pork with a glaze of balsamic vinegar and brown sugar. The exterior crisps up nicely, locking in all the tenderloin’s moisture. And, everything’s ready in just 40 minutes, total.

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Photo by Christopher Baker
Balsamic-Glazed Pork With Lentils 3.4 512 5 1
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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
This balsamic pork tenderloin supper includes everything you need for a filling, healthy meal. A cold green lentil salad on the side, with chopped apples, celery, and parsley offers a bit of freshness and crunch. But the meat steals the show: After browning the tenderloin in an ovenproof skillet, you’ll move the cu to a 400-degree oven, where it roasts for another 10 minutes or so. During that time, baste the pork with a glaze of balsamic vinegar and brown sugar. The exterior crisps up nicely, locking in all the tenderloin’s moisture. And, everything’s ready in just 40 minutes, total.

Ingredients

  1. Check 1 cup green lentils, rinsed
  2. Check kosher salt and black pepper
  3. Check 2 tablespoons balsamic vinegar
  4. Check 2 tablespoons brown sugar
  5. Check 3 tablespoons olive oil
  6. Check pound pork tenderloin
  7. Check 1 red apple, cut into ½-inch pieces
  8. Check 1 celery stalk, thinly sliced
  9. Check ¼ cup fresh flat-leaf parsley leaves
  10. Check 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.