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Mustard-Crusted Pork with Carrots and Lentils

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Mustard-Crusted Pork with Carrots and Lentils

Mustard-Crusted Pork with Carrots and Lentils

amanda

Equipment

  • Cutting Board

  • Chef's Knife

  • Measuring Cups and Spoons

  • Digital Food Scale

  • Non-stick Skillet

  • Oven-safe Baking Dish

  • Whisk or Fork

  • Mixing Bowls (large and small)

  • Kitchen Shears

  • Digital Meat Thermometer

Ingredients

  • 1 pound precut fresh carrot sticks

  • 5 1/2 tablespoons olive oil, divided

  • 1 (1 1/4-pound) pork tenderloin

  • 2 tablespoons Dijon mustard, divided

  • 1/4 cup fine dry bread crumbs

  • 2 garlic cloves, smashed

  • 2 fresh thyme sprigs

  • 2 (15-ounce) cans lentils, rinsed and drained

  • 2/3 cup reduced-sodium chicken broth

Instructions

1

Instruction 1

Preheat oven to 425°F with rack in middle.
2

Instruction 2

Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
3

Instruction 3

Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
4

Instruction 4

Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
5

Instruction 5

Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145°F, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
6

Instruction 6

While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.
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