Balsamic-Glazed Pork with Lentils

educe, Reuse, Recycle. In this stunning meal that ended the third week of Real Simple's plan, I managed to save the planet AND time. I'm incredibly talented, you see.

Once I basted the roasting pork with the balsamic vinegar and brown sugar, I knew I'd have more in the pan than in the meat. Therefore, I decided to REUSE the glaze after it came out of the oven by putting back onto the heat on the stovetop to REDUCE it. The result was this crazily flavorful finish for the pork; sweet, tangy, and perfectly seasoned from its time in the pan with the pork and its drippings. You better believe I'll RECYCLE the leftovers into lunch and dinner tomorrow, and will undoubtedly make this a SUSTAINABLE addition to my regular menus.


Balsamic-Glazed Pork with Lentils



Serves 4

Hands-on Time: 20m

Total Time: 40m

Ingredients

* 1 cup green lentils, rinsed
* kosher salt and black pepper
* 2 tablespoons balsamic vinegar
* 2 tablespoons brown sugar
* 3 tablespoons olive oil
* 1 1 1/4-pound pork tenderloin
* 1 red apple, cut into 1⁄2-inch pieces
* 1 celery stalk, thinly sliced
* 1/4 cup fresh flat-leaf parsley leaves
* 2 tablespoons fresh lemon juice

Directions

1. Heat oven to 400° F. Bring 4 cups water to a boil.

2. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 30 minutes. Drain and rinse under cold water to cool.

3. Meanwhile, in a small bowl, combine the balsamic vinegar and brown sugar.

4. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.

5. Transfer the pork to oven. Roast until cooked through, 10 to 12 minutes, basting with the glaze twice during the last 5 minutes. Let rest before slicing.

6. In a medium bowl, toss cooked lentils with the apple, celery, parsley, lemon juice, remaining 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Serve with the pork and any pan drippings.

Tip

These lentils are also delicious with chicken or a firm white fish, like sea bass or halibut.

Nutritional Information

Calories 477; Fat 16g; Sat Fat 3g; Cholesterol 92mg; Sodium 449mg; Protein 43g; Carbohydrate 42g; Sugar 14g; Fiber 12g; Iron 7mg; Calcium 54mg