Dijon crusted pork with roast carrots and lentils.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 lb. pork tenderloin or chops1 lb. carrot strips or halved baby carrots5.5 tblsp. olive oil, separated1/4 c. bread crumbs2 tblsp. dijon mustard2 c. canned or pre-cooked lentils2/3 c. chicken stock2 sprigs of fresh thyme2 smashed cloves of garlic1/4 tsp. salt1/4 tsp black pepperAddtional salt & Pepper to taste
Preheat your oven to 425 with a rack in the middle.
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.
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.
Nutritional Info 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
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