This dish looks quite fancy but really comes together fast. The original recipe called for pre-cut carrots & canned lentil which would have made it even faster but I just cut my own carrots & dried lentils. It seemed silly to not used what I had in the cupboard. The flavors here were really good & all blended together nicely thanks to the crossover of flavors; carrots roasted with the pork, mustard on the pork & in the lentils, etc... Don't skip the sprigs of thyme in the lentils as they surprisingly add a lot of flavor.
1 c dry lentils
1 pound carrots, peeled & cut into small sticks
5 1/2 T olive oil, divided
1 (1 1/4 lb) pork tenderloin
2 T Dijon mustard, divided
1/4 c fine dry bread crumbs
2 garlic cloves smashed
2 fresh sprigs of thyme
2/3 c chicken broth
Cook the lentil uncovered in simmering water until soft, about 25 minutes. Drain & set aside.
Preheat oven to 425 F. In a shallow baking pan toss the carrots with 2 T oil. Season with salt & pepper. Put into preheat oven to roast while preparing pork.
Pat the pork dry & sprinkle with salt. Heat 1 T oil in a large skillet over med-high heat. Brown the pork on all sides, about 3 minutes total. Put the pork on a work surface and brush with 1 T mustard. Stir together bread crumbs with 1/2 T oil & then press onto mustard coated pork. Put the pork into the pan with the carrots & roast until a thermometer inserted into the center resisters 140 -145 F. Remove pork from The roasting pan & let rest for 5 minutes. Let carrots continue to roast.
While the pork is resting, heat 2 t oil with the garlic & thyme in a small saucepan or skillet over med0high heat for about 1 minute. Stir in lentils, broth, 1 T mustard and cook until heated through & broth has reduced some. Season with salt & pepper. Discard thyme before serving.
The carrots should be brown & tender at this point. Slice pork & serve.
adapted from Gourmet Nov '07