| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cup dried green lentils
- 3/4 pound cubed peeled butternut squash ( 1/2 medium squash)
- 2 bay leaves
- 2 tablespoons dijon mustard
- 6 sprigs thyme, leaves only
- 1 large pork tenderloin (about 1 1/4 pounds)
- 2 tablespoons breadcrumbs (preferably panko)
- 2 slices bacon, chopped
- 4 shallots, thinly sliced
- 1 stalk celery, diced
- 1/2 cup dry red wine
- 1/2 cup finely chopped fresh parsley
Instructions
- Preheat the oven to 450 degrees F. Combine the lentils, squash, bay leaves and 2 1/2 cups water in a saucepan. Bring to a boil, then reduce the heat to medium low, cover and cook until tender, about 25 minutes.
- Meanwhile, mix the mustard and thyme in a small bowl; brush all over the pork. Place the pork on a baking sheet and sprinkle with the breadcrumbs. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, 20 to 25 minutes.
- Meanwhile, combine the bacon, shallots and celery in a medium skillet and cook over medium heat, stirring occasionally, until the bacon is crisp and the shallots are golden, about 8 minutes. Add the wine and cook until it evaporates, about 5 more minutes. Stir in the parsley.
- Remove the pork from the oven, cover loosely with foil and let rest 5 minutes. Divide the lentil mixture among plates. Slice the pork and serve with the lentils. Spoon the bacon mixture on top.
Nutrition Facts
| Calories | 454 |
| Total Fat | 11 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 100 milligrams |
| Sodium | 384 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 7 grams |
| Protein | 44 grams |
| Calories | 454 |
| Total Fat | 11 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 100 milligrams |
| Sodium | 384 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 7 grams |
| Protein | 44 grams |
Reviews
I loved this dish! I’ve made it three times now and everyone I’ve served it to enjoys it! I love the butternut squash in the lentils! Really easy and not tim consuming to put together. Give it a try, you won’t be sorry!
Made this last night. It was easier than I thought it would be. Next time I would add a little salt and 1 or 2 chopped Granny Smith apples to the lentil/squash mixture. I will defininely make this again.