Serves 4
- Active Time:10 min
- Start to Finish:35 min
Food editor Maggie Ruggiero has taken lentils “from canned to Cannes” in this très simple—and très français—dish.
November 2007
-
1
lb
precut fresh carrot sticks
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5 1/2
tablespoons
olive oil, divided
-
1
(1 1/4-lb) pork tenderloin
-
2
tablespoons
Dijon mustard, divided
-
1/4
cup
fine dry bread crumbs
-
2
garlic cloves, smashed
-
2
fresh thyme sprigs
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2
(15-oz) cans lentils, rinsed and drained
-
2/3
cup
reduced-sodium chicken broth
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Preheat oven to 425ºF with rack in middle.
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Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
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Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
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Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
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Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145ºF, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
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While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.
