Lentil Salad with Pork Tenderloin
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0.0
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
6
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Calories
248 kcal
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Course
Main Course, Salad, Dinner
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Cuisine
French
Lentil Salad with Pork Tenderloin
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 cup green du Puy lentils 1 cup green du Puy lentils
- 1 tbsp Dijon mustard 1 tablespoon Dijon mustard
- 2 tbsps balsamic vinegar 2 tablespoons balsamic vinegar
- 5 tbsps olive oil 5 tablespoons of olive oil
- 9 ounces mushrooms 9 ounces thinly sliced mushrooms
- 1 lemon zest of 1 lemon
- 2 garlic 2 peeled and crushed garlic cloves
- 2 tbsps rosemary 2 tablespoons fresh rosemary
- 1 lbs pork tenderloin 1 pound fat and skin removed pork tenderloin
- 0.5 cup red wine 1/2 cup red wine
- 4 ounces spinach 4 ounces baby spinach
- 16 cherry tomatoes 16 halved cherry tomatoes
- 0.5 lemon juice 1/2 lemon juice
Instructions
- In a bowl add the remaining olive oil, the lemon zest, garlic and rosemary. Salt and pepper the mix and add the pork tenderloin. Turn the pork tenderloin to make sure all sides are covered with the mixture.
- Fill a large pot of water and add the lentils and bring to a boil. Lower the heat to a slow simmer and cook for another 20 minutes, or until the lentils are tender and cooked. Rinse and set aside.
- Meanwhile in a large salad bowl, mix the Dijon mustard and the balsamic vinegar. Add the salt and pepper and 4 tablespoons of the olive oil. Whisk the sauce together until smooth. Add the mushroom and the lentils. Mix well and let it rest.
- In a skillet over medium heat sear the pork tenderloin until all sides are golden, around 15 minutes. Insert a knife into tenderloin to insure the meat is cooked and no juices are running out. Take it off the heat and place in a cutting board, cover with aluminum foil and let it rest for 5 minutes.
- Return the skillet to medium heat, add the red wine and deglaze the skillet. Pour the mixture over the mushroom and the lentils. Mix well. Add the spinach and cherry tomatoes and stir well.
- Cut the meat in small rounds and add to the spinach lentil salad bowl.
- Sprinkle the ½ lemon juice over the whole dish and serve.
Nutrition Information
Show Details
Calories
248kcal
(12%)
Carbohydrates
8g
(3%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Cholesterol
49mg
(16%)
Sodium
92mg
(4%)
Potassium
699mg
(20%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2015IU
(40%)
Vitamin C
27.8mg
(31%)
Calcium
43mg
(4%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 92mg | 4% |
| Potassium | 699mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2015IU | 40% |
| Vitamin C | 27.8mg | 31% |
| Calcium | 43mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
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