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.

Prep Time 15

Cook Time 40

Total Time 55

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

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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