Pork Tenderloin and Warm Lentil Salad

 This is a flexible dish that can be made with pork, chicken or even salmon.  I use either a pork tenderloin, thin cut pork chops or chicken breasts which makes this a super quick recipe and a perfect portion size.  The warm lentil salad is quick and easy to make which makes this a perfect weeknight dinner for the family.  I like either a Pinot Noir, Chardonnay or Viognier with this meal.  It really doesn't matter which meat you pick and always drink what you like.  Cheers!

Serves 4-6

Pork Tenderloin

2 pork tenderloins that are 1- 1/4 lbs. each

Marinade

1/4 cup extra virgin olive oil

1/4 cup lemon juice freshly squeezed

4 cloves minced garlic

1 tsp. Dijon mustard

1 tsp. salt

1/4 tsp. pepper


Warm Lentil Salad

1 cup of green lentils  

2 Tbs. olive oil

2 Tbs. red wine vinegar

2 tsp. Dijon mustard

1/4 cup diced red onion

1/2 cup chopped flat leaf parsley

2 bags of Arugula chopped (about 4 cups)

1 Tbs.salt

1/4 tsp. pepper


Marinade:

Whisk together the marinade ingredients in a bowl.  Put both pork tenderloins into a gallon zip lock bag and pour marinade over the pork.  Let the pork marinate in the refrigerator for 2-4 hours.

Preheat over to 350 degrees.

After the pork is done marinating, place a dutch oven or other oven safe pan on the stove with 2 Tbs. extra virgin olive oil on high heat.

Pat dry the pork with a paper towel.

Once the pan is hot, sear both tenderloins on all sides until browned.  About 6 minutes.

Put the pan with the tenderloins into the oven for 20-25 minutes or until the internal temperature is 145 degrees. Take both tenderloins out of the pan and place them on a cutting board.  Cover with foil and let the meat rest for 10 minutes before slicing.


Warm Lentil Salad:

Bring 4 cups of water and 1/2 Tbs. of salt  to a boil.  Rinse lentils in a colander. Once the water is boiling, add the lentils and simmer stirring occasionally until lentils are tender.  About 20-25 minutes.

In a large bowl, whisk to combine the vinegar, Dijon mustard, red onion, parsley, olive oil and the rest of salt and pepper.  

Add drained lentil to the bowl.  Chop Arugula and add it to the bowl with the warm lentils and vinaigrette. Toss to combine.




 


 


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