Dijon crusted pork with roast carrots and lentils.

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • 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

View full nutritional breakdown of Dijon crusted pork with roast carrots and lentils. calories by ingredient


Dijon crusted pork with roasted carrots and lentils Dijon crusted pork with roasted carrots and lentils
Number of Servings: 3


    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


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.