- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 746.3
- Total Fat: 33.4 g
- Cholesterol: 121.1 mg
- Sodium: 785.0 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 18.8 g
- Protein: 61.3 g
Dijon crusted pork with roast carrots and lentils.Submitted by: BZARCHER
IntroductionDijon crusted pork with roasted carrots and lentils Dijon crusted pork with roasted carrots and lentils
1 lb. pork tenderloin or chops
1 lb. carrot strips or halved baby carrots
5.5 tblsp. olive oil, separated
1/4 c. bread crumbs
2 tblsp. dijon mustard
2 c. canned or pre-cooked lentils
2/3 c. chicken stock
2 sprigs of fresh thyme
2 smashed cloves of garlic
1/4 tsp. salt
1/4 tsp black pepper
Addtional salt & Pepper to taste
In a shallow baking dish, toss the carrots with 2 tablespoons of olive oil, 1/4 tsp. salt and 1/4 tsp. pepper, then place in the oven.
In a 12" skillet, heat 1.5 tblsp. olive oil over medium-high heat, then brown the pork on all sides. While browning, mix the bread crumbs in a bowl with a tblsp. of olive oil
Place the pork on a work surface and brush with 1 tblsp. of the mustard, then coat with bread crumbs and add to the baking dish in the oven. Roast until pork is 145 degrees in the center, then remove pork and rest for 5 minutes while keeping carrots in the oven.
While the pork is cooking, heat the remaining olive oil, thyme, and garlic in a small saucepan. When the oil is fragrant with the herbs and spices, add the lentils, mustard, and chicken stock. Cook through and reduce, then serve with the pork and carrots.
Serving Size: Makes three servings
Number of Servings: 3
Recipe submitted by SparkPeople user BZARCHER.