ROASTED PORK TENDERLOIN AND CARROTS WITH FRENCH GREEN LENTILS (for four)

1 pound fresh carrot sticks

6-1/2 tablespoons olive oil

two ¾ pound pork tenderloins

4 tablespoons Dijon mustard

1/2 cup fine, dry bread crumbs

3 garlic cloves, smashed

3 fresh thyme sprigs

French green lentils with garlic, mustard and thyme, to accompany

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1. Place a rack in the middle of the oven and preheat it to 425*.

2. Toss carrots with 2 tablespoons oil and ¼ teaspoon each of salt and pepper.

3. Pat pork dry and sprinkle with 1 teaspoon salt. Heat 1-1/2 tablespoons oil in a large, heavy skillet over medium-high heat until hot but not smoking, then brown the pork all over, about 5 minutes.

4. Brush each tenderloin with 1 tablespoon mustard. Stir together the bread crumbs and 1 tablespoon oil, then press onto the mustard glaze to form a crust.

5. Transfer pork, still in skillet, to oven and roast 10 minutes. Add carrots to pan (if they won’t all fit, spread some of them on a small jelly roll pan) and roast until carrots are browned and tender and an instant read thermometer inserted into the center of the meat registers 155*, about 20 minutes more.

6. Serve pork with carrots and lentils.

 

adapted from Gourmet Magazine, November, 2007