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Balsamic-Glazed Pork With Lentils

Balsamic-Glazed Pork
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2010

Nutritional Information

  • Per Serving
  • Calories 477
  • Fat 16g
  • Sat Fat 3g
  • Cholesterol 92mg
  • Sodium 449mg
  • Protein 43g
  • Carbohydrate 42g
  • Sugar 14g
  • Fiber 12g
  • Iron 7mg
  • Calcium 54mg
What does this mean? See Nutrition 101 .

Quick Tip

Halibut With Lentils and Mustard Sauce
These lentils are also delicious with chicken or a firm white fish, like sea bass or halibut. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.