Baked pork with lentils – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 454, total fat 11 g, saturated fat 3 g, protein 44 g, carbohydrates 41 g., fiber 7 g., cholesterol 100 mg., sodium 384 mg., sugar g. 
Photo of the dish: АнтонисAchilleos Time: 40 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. dried lentils
- 350 gr nutmeg pumpkin, peel and dice
- 500 gr. pork tenderloin
- 2 slices of bacon, chop
- 2 tbsp. l Dijon mustard
- 2 bay leaves
- 2 tbsp. l breadcrumbs (preferably crackers panko)
- Leaves from 6 sprigs of thyme
- 4 things. shallots, cut into thin slices
- 1 celery stalk, diced
- 1/2 tbsp. dry red wine
- 1/2 tbsp. chopped fresh parsley
Recipes with similar ingredients: pork, bacon, pumpkin, lentils, nutmeg pumpkin, red wine, parsley, celery, shallots, bay leaf, thyme, mustard, Dijon mustard
Recipe preparation:
- Preheat the oven to 230 ° C. Mix lentils, pumpkin in a saucepan, bay leaves and 2.5 tbsp. water. Bring to a boil and cook on low heat, covered, until tender, about 25 min Then remove the bay leaves.
- In the meantime, mix the mustard, thyme and grate pork. Place the pork on a baking sheet and sprinkle breadcrumbs. Put in the oven and bake until a thermometer inserted in the thickest part will not show 65 ° C, 20 – 25 minutes
- Meanwhile, fry the bacon in a pan. Add shallots, celery and fry over medium heat, stirring occasionally, until golden color, approximately 8 min. Pour in wine and cook until liquid will not evaporate, approximately 5 more minutes. Mix in parsley.
- Remove the pork from the oven, cover with foil and leave for 5 minutes Then cut into slices. Arrange lentils and pumpkin in plates. Add chopped pork and sprinkle with fried onions.
