Pork tenderloin with lentils and winter squash
Uncooked lean pork tenderloin
1½ pound(s), trimmed
Grated Parmesan cheese
Uncooked red onion(s)
1 large, chopped
2 medium clove(s), minced
⅔ cup(s), brown variety, picked over and rinsed
Canned chicken broth
Uncooked butternut squash
4 cup(s), or Kabocha, or Hubbard, peeled, seeded, and diced
White balsamic vinegar
1 Tbsp, minced fresh
Olive oil cooking spray
- Preheat oven to 425°F. Line medium baking sheet with parchment paper.
- Place pork on baking sheet and brush all over with mustard. Stir together panko and Parmesan in small bowl. Sprinkle all over pork, pressing gently so it adheres and rolling it to coat on all sides. Lightly spray pork with olive oil nonstick spray. Roast until instant-read thermometer inserted into center of pork registers 145°F, about 25 minutes. Let stand 10 minutes. Cut into 18 slices.
- Meanwhile, heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add lentils and broth and bring to boil. Reduce heat and simmer, covered, 12 minutes. Scatter squash over lentils in even layer. Cover and cook until lentils and squash are tender, about 12 minutes longer. Stir in vinegar, rosemary, salt, and pepper. Serve pork with lentil mixture.
- Per serving: 3 slices pork and 1 cup lentil mixture