Pork tenderloin with lentils and winter squash

SmartPoints® value per serving
Total Time
52 min
12 min
25 min
This impressive pork tenderloin and winter squash recipe is delicious enough to serve for a crowd, yet easy enough to make for dinner after a chilly day out and about. It features pork that's encrusted in a panko-Parmesan mixture and is then roasted to perfection in the oven. The butternut or Kabocha squash (use your favorite variety) and brown lentils come together in just one skillet after cooking down some red onions and garlic, a classic aromatic combo for a reason. They're are also flavored with white balsamic vinegar, chicken broth, and fresh rosemary, which nicely complement the pork medallions.


Uncooked lean pork tenderloin

1½ pound(s), trimmed

Dijon Mustard

2 Tbsp

Panko breadcrumbs

¼ cup(s)

Grated Parmesan cheese

2 Tbsp

Olive oil

1 Tbsp

Uncooked red onion(s)

1 large, chopped

Garlic clove(s)

2 medium clove(s), minced

Dry lentils

cup(s), brown variety, picked over and rinsed

Canned chicken broth

1¾ cup(s)

Uncooked butternut squash

4 cup(s), or Kabocha, or Hubbard, peeled, seeded, and diced

White balsamic vinegar

2 Tbsp


1 Tbsp, minced fresh

Table salt

1½ tsp

Black pepper

¼ tsp

Olive oil cooking spray

1 spray(s)


  1. Preheat oven to 425°F. Line medium baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Per serving: 3 slices pork and 1 cup lentil mixture