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.
1 cup green lentils, rinsed
kosher salt and black pepper
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
3 tablespoons olive oil
1¼ pound pork tenderloin
1 red apple, cut into ½-inch pieces
1 celery stalk, thinly sliced
¼ cup fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
Sat fat 3g
How to Make It
Heat oven to 400° F. Bring 4 cups water to a boil.
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.
Meanwhile, in a small bowl, combine the balsamic vinegar and brown sugar.
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.
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.
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.