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
- Place a rack in the middle of the oven and preheat it to 425*.
- Toss carrots with 2 tablespoons oil and ¼ teaspoon each of salt and pepper.
- 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.
- 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.
- 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.
- Serve pork with carrots and lentils.
adapted from Gourmet Magazine, November, 2007