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Pork Tenderloin with Lentils and Mediterranean Vegetables is an easy to make, sheet pan recipe that's healthy, delicious and on the table in under an hour.
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5 from 1 vote

Pork Tenderloin with Lentils and Mediterranean Vegetables

Course Main Dish
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author April J Harris

Ingredients

  • 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

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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