Mustard-Crusted Pork with Carrots and Lentils
Recipe GLPR66b907018d80a6
A restaurant-quality main course featuring a tender pork tenderloin coated with a mustard and herb breadcrumb crust, paired with roasted carrots and a warm, fragrant lentil side. This quick weeknight dinner comes together in 35 minutes with vibrant flavors and wholesome ingredients.
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Ingredients
1 pound precut fresh carrot sticks
5 1/2 tablespoons olive oil, divided
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
Salt and black pepper to taste
Directions
Preheat your oven to 425°F and position a rack in the middle.
In a shallow baking pan, combine the carrot sticks with 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until evenly coated and spread in a single layer. Place in the oven to roast while you prepare the pork.
Pat the pork tenderloin dry with paper towels and season with 1/2 teaspoon salt. Heat 1 tablespoon of olive oil in a heavy 12-inch skillet over medium-high heat until the oil shimmers. Sear the pork on all sides until browned, about 3 minutes total, turning as needed to brown evenly.
Transfer the seared pork to a work surface. Brush the top and sides with 1 tablespoon of Dijon mustard. In a small bowl, combine the bread crumbs with the remaining 1/2 tablespoon of olive oil, then press this mixture firmly onto the mustard-coated pork to form an even crust.
Place the pork on the baking pan with the carrots. Return the pan to the oven and roast until the carrots are tender and browned and the internal temperature of the pork reaches 165°F on an instant-read thermometer inserted into the thickest part, about 15 to 22 minutes. Remove from oven and let the pork rest for 5 minutes. Cover the carrots to keep them warm.
While the pork roasts, heat the remaining 2 tablespoons of olive oil in a small saucepan over medium heat. Add the smashed garlic cloves and thyme sprigs, and cook for about 1 minute until fragrant. Stir in the rinsed lentils, chicken broth, and the remaining 1 tablespoon of Dijon mustard. Simmer until heated through, about 3 to 5 minutes. Season to taste with salt and pepper, then remove and discard the thyme sprigs.
Slice the mustard-crusted pork and divide among four serving plates. Arrange the roasted carrots and spoonfuls of the warm lentil mixture alongside. Serve immediately.
