ROASTED PORK WITH LENTILS

Roasted Pork With Lentils image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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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

Steps:

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, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 100 milligrams, Sodium 384 milligrams, Carbohydrate 41 grams, Fiber 7 grams, Protein 44 grams