Food & Wine. 1998.
My Private Note
Units: US | Metric
- 1/3 cup extra virgin olive oil, plus
- 3 tablespoons extra virgin olive oil
- 2 large shallots, thinly sliced
- 1 cup french le puy lentils, picked over (about 1/2 pound)
- 3 1/2 cups chicken stock or 3 1/2 cups low sodium chicken broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/3 cup coarsely chopped flat leaf parsley
- salt & freshly ground black pepper
- 1 1/2 lbs pork tenderloin, cut into 8 pieces
- 1/3 cup dry white wine
- 2 tablespoons Dijon mustard
- 1In a small skillet, heat 1/3 cup of the extra-virgin olive oil.
- 2Add the shallots and cook over moderately high heat, stirring frequently, until golden brown and crisp, about 5 minutes.
- 3Using a slotted spoon, transfer the fried shallots to paper towels to drain; reserve the shallot oil.
- 4In a medium saucepan, cover the lentils with 2 3/4 cups of the chicken stock and bring to a boil over high heat.
- 5Add the bay leaf and thyme, cover and simmer over low heat until the lentils are tender, about 30 minutes.
- 6Drain 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.
- 7Meanwhile, in a large heavy skillet, heat 1 tablespoon of the olive oil until almost smoking.
- 8Flatten each piece of pork tenderloin slightly with the palm of your hand and season on both sides with salt and pepper.
- 9Working 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.
- 10Add the wine to the skillet and bring to a boil. Cook, stirring, until reduced by half, about 2 minutes.
- 11Add 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.
- 12Stir the remaining 1/4 cup of chicken stock into the lentils and bring to a simmer over moderately high heat.
- 13Spread 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.
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Nutritional Facts for Pork Tenderloin With Lentils and Mustard Sauce
Serving Size: 1 (500 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 616.3
- Calories from Fat 334
- Total Fat 37.1 g
- Saturated Fat 6.6 g
- Cholesterol 116.9 mg
- Sodium 480.5 mg
- Total Carbohydrate 20.4 g
- Dietary Fiber 4.3 g
- Sugars 4.5 g
- Protein 45.6 g