Photo: Anna Pelzer
Roasted Pork Tenderloin with Lentil Salad
12 ingredients
Serves 4.
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This recipe calls for Puy lentils, a small, flat, green lentil that originated in Puy, France. They hold their shape well in salads, such as this one that’s paired with roasted pork tenderloin.
Estimated Nutrition (whole recipe, rough)
708
Calories
69g
Protein
32g
Fat
34g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Puy lentils
- 4 garlic cloves, thinly sliced
- 1 bay leaf
- 6 cups chicken stock
- Salt and freshly ground pepper, to taste
- 1 pork tenderloin, about 1 lb., trimmed of excess fat
- 1 Tbs. plus 1/4 cup extra-virgin olive oil
- 4 fresh rosemary sprigs
- 1 Tbs. whole-grain mustard
- 1 Tbs. red wine vinegar
- 1/2 red onion, thinly sliced
- 1/2 cup fresh flat-leaf parsley leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes