Need an easy, comforting, and nutritious dinner that is on the table in less than an hour? My Pork Tenderloin with Lentils and Mediterranean Vegetables is for you! Special enough for Sunday dinner or entertaining, this recipe is also perfect for busy weeknights.
Pork tenderloin, Mediterranean spices, colourful vegetables and earthy lentils combine in this healthy, easy to make recipe. Like my Easy Mediterranean Sausage and Vegetable Bake, it is perfect for busy families. Tenderloin is quick to prepare and gives the flavour of roast pork without the long cooking times. The recipe also uses pre-cooked lentils to speed things along.
Can this recipe be made gluten free?
This recipe is naturally gluten free so you can serve it with confidence if you have to avoid gluten. Some vinegars may contain gluten, but sherry and red wine vinegar are gluten-free.
Can I Use More/Different Vegetables for this Recipe?
Absolutely! You can vary the colour of the peppers, or add some eggplant (aubergine) cut in small cubes. You can always roast an extra sheet pan of Mediterranean vegetables on the second shelf of the oven. There are lots of things you can do with extra roast vegetables, or you can use the extra veggies to make this recipe stretch to serve more people without buying more meat.
What About Leftovers?
If you need to serve less than four people, you can either halve the recipe, or save leftover slices of tenderloin and vegetables for the next day.
Cool any leftovers and get them in the fridge as quickly as possible. The next day, reheat them gently in a saucepan over low heat, adding a bit of boiling water or stock to loosen the mixture. Watch carefully so the mixture does not stick. Make sure the mixture is piping hot before serving.
Alternatively, place a large piece of aluminium foil on a baking sheet and grease it with a little oil. Put the leftover roast veggies on the foil, then top with the leftover slices of tenderloin. Make the foil into a package. Reheat in a pre-heated oven at about 375° F (190°C) for 15 to 20 minutes or until everything is piping hot.
Pork Tenderloin with Lentils and Mediterranean Vegetables – Printable Recipe
- 2 pork tenderloins, trimmed with silver skin removed
- 2 generous tablespoons olive oil
- 1 cup of mushrooms, cut in quarters
- 1 red onion, peeled and coarsely chopped
- 2 medium courgettes (zucchini) sliced in half moons
- 2 bell peppers, preferably red, yellow or orange, de-seeded, sliced and cut in squares
- generous grinding of black pepper
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 generous teaspoon of paprika
- generous pinch of salt (to taste)
- 250 grams (8 ounces) cooked puy lentils
- (either a 250 gram/8 ounce pouch or 1 cup of drained and rinsed lentils from a can)
- 2 tablespoons red wine or sherry vinegar
- dried flat leaf parsley for garnish (or chopped fresh if you have it)
- Preheat the oven to 375°F (190°C or 180°C for fan ovens).
- Prepare the vegetables. Set aside.
- Brush a large baking sheet (sheet pan) with a skim of olive oil and put the tenderloins in the oven to brown up a bit.
- Cook for ten minutes.
- Now add all the vegetables to the pan.
- Sprinkle with the pepper, basil, oregano and paprika.
- Drizzle the remaining olive oil over the top, and toss the vegetables together around the tenderloins.
- Return the pan to the oven.
- Bake for 25 minutes, stirring the sausages and vegetables around once, until the vegetables have softened and are beginning to take on some colour.
- Remove the sheet pan from the oven and sprinkle the lentils over top of the vegetables.
- Drizzle the whole lot with the vinegar and toss to mix and coat.
- Return the pan to the oven for 5 minutes. The tenderloin should have reached an internal temperature of at least 145°F (63°C) for medium rare, but I prefer it to be at least 165°C (74°F) for well done.
- Remove the baking sheet from the oven and cover with foil. Allow to rest for five minutes while you warm the plates.
- Remove the tenderloin from the baking sheet to a cutting board. Cut in slices.
- Divide the lentils and vegetables between 4 warmed plates or bowls and serve topped with the sliced tenderloin.
- Garnish with flat leaf parsley.