Pork Tenderloin with Lentils and Mediterranean Vegetables

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.

Is Pork Tenderloin with Lentils and Mediterranean Vegetables gluten free?

This recipe is naturally gluten free. 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 Pork Tenderloin with Lentils and Mediterranean Vegetables 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. To reheat, separate the vegetables and lentils from the pork. Make a foil package greased with a little oil to parcel the vegetables and lentils in and reheat in a foil package on a baking sheet at about 375°F or 190°C (180°C for a fan oven) for about 15 to 20 minutes or until piping hot. Alternatively reheat the lentils and vegetables in a covered dish in the microwave, stirring occasionally. If the lentils appear to be a bit dry, carefully stir in a bit of hot water from the kettle. Reheat the slices of pork tenderloin gently in a saucepan with a little stock over low heat for about 5 to 10 minutes.

Pork Tenderloin with Lentils and Mediterranean Vegetables – Printable Recipe

Created by: April J Harris

Pork Tenderloin with Lentils and Mediterranean Vegetables

Course Main Dish

Cuisine Mediterranean

Pork Tenderloin with Lentils and Mediterranean Vegetables – an easy, healthy and delicious recipe that can be on the table in under an hour.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Ingredients

 

US CustomaryMetric

 

• 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 or to taste
• 8 ounces cooked puy lentils either a 250 gram/8 ounce pouch or about 1 cup of drained and rinsed lentils from a can
• 2 tablespoons red wine or sherry vinegar
• dried or fresh, chopped flat leaf parsley for garnish

Instructions

• 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.

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