Mustard-Crusted Pork with Carrots and LentilsFood editor Maggie Ruggiero has taken lentils "from canned to Cannes" in this très simple—and très français—dish.
  • 1 pound precut fresh carrot sticks
  • 5 1/2 tablespoons olive oil, divided
  • 1 (1 1/4-pound) pork tenderloin
  • 2 tablespoons Dijon mustard, divided
  • 1/4 cup fine dry bread crumbs
  • 2 garlic cloves, smashed
  • 2 fresh thyme sprigs
  • 2 (15-ounce) cans lentils, rinsed and drained
  • 2/3 cup reduced-sodium chicken broth
servings:4
  1. Preheat oven to 425°F with rack in middle.
  2. Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
  3. Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
  4. Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
  5. Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145°F, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
  6. While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.
35 min35 minRoast

Mustard-Crusted Pork with Carrots and Lentils

Food editor Maggie Ruggiero has taken lentils "from canned to Cannes" in this très simple—and très français—dish.
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Ingredients

  • 1 pound precut fresh carrot sticks
  • 5 1/2 tablespoons olive oil, divided
  • 1 (1 1/4-pound) pork tenderloin
  • 2 tablespoons Dijon mustard, divided
  • 1/4 cup fine dry bread crumbs
  • 2 garlic cloves, smashed
  • 2 fresh thyme sprigs
  • 2 (15-ounce) cans lentils, rinsed and drained
  • 2/3 cup reduced-sodium chicken broth

Directions

  1. 1Preheat oven to 425°F with rack in middle.
  2. 2Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
  3. 3Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
  4. 4Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
  5. 5Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145°F, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
  6. 6While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.

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