Baked pork with lentils
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 454, total fat 11 G., saturated fats 3 G., proteins 44 G., carbohydrates 41 G., fiber 7 G., cholesterol 100 mg, sodium 384 mg, sugar G.
Calories 454, total fat 11 G., saturated fats 3 G., proteins 44 G., carbohydrates 41 G., fiber 7 G., cholesterol 100 mg, sodium 384 mg, sugar G.
Baked pork with lentils - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup dried lentils
- 350 g butternut squash, peeled and diced
- 500 g pork tenderloin
- 2 slices bacon, chopped
- 2 tablespoons Dijon mustard
- 2 bay leaves
- 2 tbsp bread crumbs (preferably panko breadcrumbs)
- Leaves from 6 sprigs of thyme
- 4 shallots, thinly sliced
- 1 stalk of celery, diced
- 1/2 cup dry red wine
- 1/2 cup finely chopped fresh parsley
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Recipes with similar ingredients: pork, bacon, pumpkin, lentils, butternut squash, red wine, parsley, celery, shallots, bay leaf, thyme, mustard, Dijon mustard
Cooking the dish according to the recipe:
- Preheat oven to 230°C. In a saucepan, combine lentils, pumpkin, bay leaves, and 2.5 cups of water. Bring to a boil and simmer, covered, until softened, about 25 minutes. Then remove the bay leaves.
- Meanwhile, combine the mustard and thyme in a small bowl and rub over the pork. Place the pork on a baking sheet and sprinkle with breadcrumbs. Bake in the oven until a thermometer inserted into the thickest part registers 145°F (65°C), 20 to 25 minutes.
- Meanwhile, fry the bacon in a skillet. Add the shallots and celery and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Pour in the wine and simmer until the liquid has evaporated, about 5 minutes more. Stir in the parsley.
- Remove the pork from the oven, cover loosely with foil, and let rest for 5 minutes. Then slice. Divide the lentils and pumpkin among plates. Add the sliced pork and sprinkle with fried onions.
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