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Mustard Crusted Pork and Lentils


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Serves | Prep Time | Cook Time

Ingredients

1 pound precut fresh carrot sticks
5 1/2 tablespoons olive oil, divided
1 (1 1/4-pound) pork tenderloin
2 tablespoons Dijon mustard, divided
1/4 cup fine dry bread crumbs
2 garlic cloves, smashed
2 fresh thyme sprigs
2 (15-ounce) cans lentils, rinsed and drained
2/3 cup reduced-sodium chicken broth


Preheat oven to 425°F with rack in middle.


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.


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.


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.


Transfer pork to pan with carrots and roast until carrots are browned and tender, about 15 to 22 minutes, or until an instant-read thermometer inserted into center of meat registers 140 to 145°F.


Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).


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.


Pairs Well With


Notes

A dash of local for every season
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