Mustard-Crusted Pork with Carrots and Lentils

Ingredients

• 30 ounce lentils rinsed drained canned
• 1 pound precut carrot sticks fresh
• 2 tablespoons dijon mustard divided
• 0.3 cup bread crumbs dry fine
• 2  garlic cloves smashed
• 0.7 cup chicken broth reduced-sodium
• 5.5 tablespoons olive oil divided
• 1.3 pound pork tenderloin 
• 2  thyme sprigs fresh

Equipment

• frying pan
• sauce pan
• oven
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 425°F with rack in middle.
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. Pat pork dry and sprinkle with 1/2 teaspoon salt.
4. 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.
5. 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.
6. 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.
7. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
8. 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.
9. Serve pork with carrots and lentils.
10. See Nutrition Data's complete analysis
11. Nutrition Data