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[gluten free] Balsamic-Glazed Pork With Lentils


    * 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.
Tags: Balsamic-Glazed Pork With Lentils | Raiting: 5.0/1
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