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* 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
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.