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Pork Tenderloin With Lentils and Mustard Sauce

The memory is etched in my mind: a bustling Parisian bistro, the aroma of Dijon mustard and simmering lentils filling the air. It was my first culinary pilgrimage, and this dish, Pork Tenderloin with Lentils and Mustard Sauce, was a revelation. The tender pork, the earthy lentils, and that vibrant, tangy sauce—it was a symphony of flavors that transported me. I knew in that moment that I wanted to recreate that experience, that feeling of culinary perfection, for others.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 4
Dietary Type: Gluten-Free (naturally)

Ingredients

1/3 cup extra virgin olive oil, plus 3 tablespoons extra virgin olive oil
2 large shallots, thinly sliced
1 cup French Le Puy lentils, picked over (about 1/2 pound)
3 1/2 cups chicken stock or 3 1/2 cups low sodium chicken broth
1 bay leaf
1/2 teaspoon dried thyme
1/3 cup coarsely chopped flat leaf parsley
Salt & freshly ground black pepper
1 1/2 lbs pork tenderloin, cut into 8 pieces
1/3 cup dry white wine
2 tablespoons Dijon mustard

Equipment Needed

Small skillet
Paper towels
Medium saucepan
Large heavy skillet
Slotted spoon
Whisk
Platter

Instructions

Begin by preparing the crispy shallots. In a small skillet, heat 1/3 cup of the extra-virgin olive oil over moderately high heat. Add the thinly sliced shallots and cook, stirring frequently, until they are golden brown and crisp, approximately 5 minutes. Be vigilant, as shallots can burn quickly.
Using a slotted spoon, carefully transfer the fried shallots to a paper towel-lined plate to drain excess oil. Reserve the shallot-infused oil – this will add incredible depth to the lentils later. Set both aside.
Next, focus on the lentils. In a medium saucepan, combine the French Le Puy lentils with 2 3/4 cups of the chicken stock. Bring the mixture to a boil over high heat. Once boiling, add the bay leaf and dried thyme. Reduce the heat to low, cover the saucepan, and simmer until the lentils are tender, about 30 minutes. These lentils hold their shape beautifully, offering a delightful texture.
Once the lentils are cooked, drain them thoroughly and return them to the saucepan. Discard the bay leaf. Stir in the coarsely chopped flat leaf parsley and the reserved shallot oil. Season generously with salt and freshly ground black pepper to taste. Cover the saucepan and keep the lentils warm until ready to serve.
While the lentils simmer, prepare the pork. In a large heavy skillet, heat 1 tablespoon of the olive oil until it is almost smoking. This high heat is essential for achieving a beautiful sear.
Flatten each piece of pork tenderloin slightly with the palm of your hand. This ensures even cooking and a more tender result. Season both sides of the flattened pork generously with salt and pepper.
Working in batches, if necessary to avoid overcrowding the pan, add the flattened pork to the hot skillet. Cook over moderately high heat until the pork is well browned and just cooked through, about 4 minutes per side. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare, or cook slightly longer to your desired doneness.
Transfer the cooked pork to a plate and keep warm. Tent it loosely with foil to prevent it from drying out.
Now, create the delicious mustard sauce. Add the dry white wine to the skillet (the same skillet used to cook the pork—all those browned bits are flavor gold!). Bring the wine to a boil, scraping up any browned bits from the bottom of the pan. Cook, stirring, until the wine has reduced by half, about 2 minutes. This concentration of flavor is key to a great sauce.
Add the remaining 1/2 cup of chicken stock, the Dijon mustard, and the remaining 2 tablespoons of olive oil to the skillet. Boil, whisking constantly, for 1 minute, until the sauce has thickened slightly. Remove the skillet from the heat.
Just before serving, stir the remaining 1/4 cup of chicken stock into the lentils and bring them to a simmer over moderately high heat. This adds a touch of moisture and helps them reheat evenly.
To assemble the dish, spread the warm lentils on a serving platter. Arrange the seared pork tenderloin on top of the lentils. Drizzle generously with the prepared mustard sauce. Garnish with the crispy fried shallots and serve immediately.

Expert Tips & Tricks

To ensure even cooking of the pork, allow it to come to room temperature for about 15-20 minutes before searing.
Don’t overcrowd the skillet when searing the pork. Overcrowding lowers the pan temperature, resulting in steamed pork rather than beautifully browned pork.
For a richer flavor, use homemade chicken stock.
If the mustard sauce becomes too thick, add a tablespoon or two of chicken stock to thin it out.
Make the lentils ahead of time. They can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

Serving & Storage Suggestions

Serve the Pork Tenderloin with Lentils and Mustard Sauce immediately for the best flavor and texture. This dish pairs beautifully with a crisp green salad or roasted vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The mustard sauce may thicken upon refrigeration, so add a splash of chicken stock or water when reheating to restore its original consistency. While freezing is possible, the texture of the lentils may change slightly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	616.4 kcal	N/A
Calories from Fat	334 g	54%
Total Fat	37.2 g	57%
Saturated Fat	6.6 g	33%
Cholesterol	117 mg	38%
Sodium	480.6 mg	20%
Total Carbohydrate	20.4 g	6%
Dietary Fiber	4.4 g	17%
Sugars	4.5 g	N/A
Protein	45.7 g	91%

Variations & Substitutions

Vegetarian: Substitute the pork tenderloin with pan-seared halloumi cheese or thick slices of roasted portobello mushrooms.
Spicy: Add a pinch of red pepper flakes to the mustard sauce for a touch of heat.
Herbaceous: Substitute the dried thyme with fresh thyme sprigs. Add other fresh herbs like rosemary or sage to the lentils for added flavor.
Wine Variation: Use a dry rosé wine for the sauce in place of white wine.
Lentil Variation: Brown or green lentils can be used in place of Le Puy lentils, though the cooking time and texture may differ slightly.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork tenderloin is ideal due to its tenderness and quick cooking time, pork loin can also be used. However, it may require a longer cooking time. Adjust accordingly, and ensure the pork is cooked to a safe internal temperature.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the lentils and the mustard sauce ahead of time. Store them separately in the refrigerator and reheat before serving. Sear the pork just before serving for the best results.

Q: What if I don’t have dry white wine?
A: You can substitute the dry white wine with chicken broth or vegetable broth. However, the wine adds a depth of flavor that is difficult to replicate, so try to use it if possible. You could also use a dry sherry or even a splash of apple cider vinegar.

Q: Are Le Puy lentils necessary?
A: Le Puy lentils are preferred for their firm texture and nutty flavor, but you can substitute with brown or green lentils. Be aware that they may cook faster and become softer.

Q: How can I make the shallots extra crispy?
A: Make sure the shallots are sliced thinly and evenly. Also, ensure the oil is hot enough before adding the shallots. Fry them in batches if necessary to prevent overcrowding the pan. Remove them from the oil just before they reach your desired crispness, as they will continue to crisp up as they cool.

Final Thoughts

This Pork Tenderloin with Lentils and Mustard Sauce is more than just a recipe; it’s an experience. It’s a celebration of flavors, textures, and memories. I encourage you to try this dish, to adapt it to your own tastes, and to share it with those you love. The combination of tender pork, earthy lentils, and tangy mustard sauce is simply irresistible. So, gather your ingredients, put on some music, and embark on your own culinary adventure. And please, let me know how it turns out!

Pork Tenderloin With Lentils and Mustard Sauce Recipe