Mustard-Crusted Pork with Carrots and Lentils

Ingredients

• •1 pound precut fresh carrot sticks
• •5½ tablespoons olive oil
• •1¼ pound pork tenderloin
• •2 tablespoons Dijon mustard
• •¼ cup fine dry bread crumbs
• •2 cloves garlic
• •2 sprigs fresh thyme
• •2 cans lentils
• •⅔ cup reduced-sodium chicken broth

Cooking Instructions

1. 1.

   Preheat oven to 425°F with rack in middle.

   5 min

2. 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.

   5 min

3. 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.

   5 min

4. 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 min

5. 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).

   27 min

6. 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.

   10 min