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Balsamic Glazed Pork with Lentils
by Rebecca Smith
serves: 4
  Real Simple recipe - Pork tenderloin with cold lentil salad
Ingredients:
  1 cup   green lentils, rinsed
    kosher salt
    black pepper
  2 tbsp   balsamic vinegar
  2 tbsp   brown sugar
  3 tbsp   olive oil
  1 1/4 lb   pork tenderloin
  1   red apple, cut into 1/2 inch pieces
  1   celery stalk, thinly sliced
  1/4 cup   fresh flat-leaf parsley leaves
  2 tbsp   fresh lemon juice
Directions:
  1.Heat oven to 400° F. Bring 4 cups water to a boil.
2.Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 30 minutes. Drain and rinse under cold water to cool.
3.Meanwhile, in a small bowl, combine the balsamic vinegar and brown sugar.
4.Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
5.Transfer the pork to oven. Roast until cooked through, 10 to 12 minutes, basting with the glaze twice during the last 5 minutes. Let rest before slicing.
6.In a medium bowl, toss cooked lentils with the apple, celery, parsley, lemon juice, remaining 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Serve with the pork and any pan drippings.