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Autumn Vegetable and Herb-Crusted Pork with Spiced Lentils
Autumn Vegetable and Herb-Crusted Pork with Spiced Lentils

Autumn Vegetable and Herb-Crusted Pork with Spiced Lentils
A hearty dinner featuring herb-crusted pork and spiced lentils, perfect for a balanced meal.
Autumn Vegetable and Herb-Crusted Pork with Spiced Lentils
Ingredients:
1
Servings
  • 200
    g
     pork tenderloin
  • 2
    tbsp
     dijon mustard
  • 50
    g
     breadcrumbs
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 2
    tbsp
     olive oil
  • 150
    g
     lentils
  • 100
    g
     carrot
  • 100
    g
     celery
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 500
    ml
     chicken stock
Preparation Time: 45 minutes
Autumn Vegetable and Herb-Crusted Pork with Spiced Lentils
Instructions:
  1. Preheat oven to 200°C.
  2. Rub pork tenderloin with dijon mustard.
  3. Mix breadcrumbs with thyme and rosemary. Coat pork with breadcrumb mixture.
  4. Heat olive oil in a pan and sear pork on all sides until golden.
  5. Transfer pork to a baking dish and bake for 20 minutes.
  6. In a pot, heat olive oil and sauté chopped onion, garlic, carrot, and celery until soft.
  7. Add cumin and coriander, stir for a minute.
  8. Add lentils and chicken stock. Simmer until lentils are tender.
  9. Slice pork and serve with spiced lentils.
Nutrition Per Serving 1200 g Per 100g
Energy 917 kcal 76 kcal
Protein 60 g 5.0 g
Fibre 15 g 1.3 g
Salt 2 g 0.2 g
Sugar 10 g 0.8 g
Carbohydrates 80 g 6.7 g
Fat 40 g 3.3 g
  • 200
    g
     pork tenderloin
  • 2
    tbsp
     dijon mustard
  • 50
    g
     breadcrumbs
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 2
    tbsp
     olive oil
  • 150
    g
     lentils
  • 100
    g
     carrot
  • 100
    g
     celery
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 500
    ml
     chicken stock
1
Servings
0

Preheat oven to 200°C.

Rub pork tenderloin with dijon mustard.

Mix breadcrumbs with thyme and rosemary. Coat pork with breadcrumb mixture.

Heat olive oil in a pan and sear pork on all sides until golden.

Transfer pork to a baking dish and bake for 20 minutes.

In a pot, heat olive oil and sauté chopped onion, garlic, carrot, and celery until soft.

Add cumin and coriander, stir for a minute.

Add lentils and chicken stock. Simmer until lentils are tender.

Slice pork and serve with spiced lentils.

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