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    You are in: Home / Recipes / Pork Tenderloin With Lentils and Mustard Sauce Recipe
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    Pork Tenderloin With Lentils and Mustard Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    dicentra's Note:

    Food & Wine. 1998.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small skillet, heat 1/3 cup of the extra-virgin olive oil.
    2. 2
      Add the shallots and cook over moderately high heat, stirring frequently, until golden brown and crisp, about 5 minutes.
    3. 3
      Using a slotted spoon, transfer the fried shallots to paper towels to drain; reserve the shallot oil.
    4. 4
      In a medium saucepan, cover the lentils with 2 3/4 cups of the chicken stock and bring to a boil over high heat.
    5. 5
      Add the bay leaf and thyme, cover and simmer over low heat until the lentils are tender, about 30 minutes.
    6. 6
      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.
    7. 7
      Meanwhile, in a large heavy skillet, heat 1 tablespoon of the olive oil until almost smoking.
    8. 8
      Flatten each piece of pork tenderloin slightly with the palm of your hand and season on both sides with salt and pepper.
    9. 9
      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.
    10. 10
      Add the wine to the skillet and bring to a boil. Cook, stirring, until reduced by half, about 2 minutes.
    11. 11
      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.
    12. 12
      Stir the remaining 1/4 cup of chicken stock into the lentils and bring to a simmer over moderately high heat.
    13. 13
      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.

    Ratings & Reviews:

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    Nutritional Facts for Pork Tenderloin With Lentils and Mustard Sauce

    Serving Size: 1 (498 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 755.5
     
    Calories from Fat 365
    48%
    Total Fat 40.6 g
    62%
    Saturated Fat 7.8 g
    39%
    Cholesterol 118.5 mg
    39%
    Sodium 476.1 mg
    19%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 15.1 g
    60%
    Sugars 4.7 g
    18%
    Protein 53.3 g
    106%

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