PORK TENDERLOIN WITH LENTILS AND MUSTARD SAUCE RECIPE ...
The olive-oil fried shallots add crunch and sweetness to this comforting pork and lentil main course.Plus: More Pork Recipes and Tips
Provided by Jan Newberry
Yield 4
Number Of Ingredients 11
Steps:
- In a small skillet, heat 1/3 cup of the extra-virgin olive oil. Add the shallots and cook over moderately high heat, stirring frequently, until golden brown and crisp, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain; reserve the shallot oil.
- In a medium saucepan, cover the lentils with 2 3/4 cups of the chicken stock and bring to a boil over high heat. Add the bay leaf and thyme, cover and simmer over low heat until the lentils are tender, about 30 minutes. Drain the lentils and return them to the saucepan; discard the bay leaf. Stir in the parsley and the reserved shallot oil and season with salt and pepper. Cover and keep warm.
- Meanwhile, in a large heavy skillet, heat 1 tablespoon of the olive oil until almost smoking. Flatten each piece of pork tenderloin slightly with the palm of your hand and season on both sides with salt and pepper. Working in batches, if necessary, add the flattened pork to the skillet and cook over moderately high heat until well browned and just cooked through, about 4 minutes per side. Transfer the pork to a plate and keep warm.
- Add the wine to the skillet and bring to a boil. Cook, stirring, until reduced by half, about 2 minutes. Add 1/2 cup of the chicken stock, the mustard and the remaining 2 tablespoons of olive oil. Boil, whisking constantly, for 1 minute. Remove from the heat.
- Stir the remaining 1/4 cup of chicken stock into the lentils and bring to a simmer over moderately high heat. Spread the lentils on a platter, arrange the pork on top and drizzle with the mustard sauce. Garnish with the crisp shallots and serve at once.
EASY LENTILS SIDE DISH RECIPE | ALLRECIPES
This great side dish is a family recipe and goes great with rice and any meat.
Provided by diaznanc
Categories Side Dish Beans and Peas
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine lentils and water in a saucepan over medium heat; bring to a boil and cook about 20 minutes.
- Stir potato, red bell pepper, onion, garlic, salt, and pepper into the lentils; continue cooking until the potato and lentils are tender and cooked through, about 15 minutes more. Garnish with cilantro and green onion to serve.
Nutrition Facts : Calories 221.7 calories, CarbohydrateContent 42.7 g, FatContent 0.7 g, FiberContent 12.6 g, ProteinContent 13.3 g, SaturatedFatContent 0.1 g, SodiumContent 306.4 mg, SugarContent 6.4 g
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FRENCH LENTILS WITH GARLIC AND THYME RECIPE - NYT COOKING
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Reviews 5
Total Time 40 minutes
Cuisine french
Calories 330 per serving
- Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.
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- 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.
ONE-POT ROAST PORK AND LENTIL BRAISE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 120 minutes
Calories 642 calories per serving
Wash and thoroughly dry the pork, then cut into 4 thick slices. Rub with plenty of seasoning. Heat a large casserole dish on a medium flame and add the pork belly, searing for 3 minutes on each side. You might need to do this in two batches. Set the pork aside.
Preheat the oven to 180°C/fan 160°C/gas mark 4. Add the onion, carrot, celery, garlic and fennel seeds to the casserole dish and cook for 10 minutes until soft and fragrant. Add the lentils and stir through, cooking for a further 1 minute. Pour in enough stock to just cover the lentils, then lay the pork on top. Cover and transfer to the oven for 45 minutes.
Combine the mustard and honey and turn the oven up to 200°C/fan 180°C/gas mark 6. Remove the lid of the casserole dish and baste the pork with the honey and mustard marinade. Place back in the oven, uncovered, and roast for a further 40 minutes, basting often until the pork is dark and sticky. Add a little more water to the lentils if they seem dry. Serve.
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