Pork Tenderloin With Lentils and Mustard Sauce

Ingredients

• 1/3 cup extra-virgin olive oil, plus
• 3 tablespoons extra-virgin olive oil
• 2 large shallots, thinly sliced
• 1 cup french le puy lentils, picked over (about 1/2 pound)
• 3 1/2 cups chicken stock or low sodium chicken broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/3 cup coarsely chopped flat leaf parsley
• salt & freshly ground black pepper
• 1 1/2 lbs pork tenderloins, cut into 8 pieces
• 1/3 cup dry white wine
• 2 tablespoons Dijon mustard

Directions

1. 1

   In a small skillet, heat 1/3 cup of the extra-virgin olive oil.

2. 2

   Add the shallots and cook over moderately high heat, stirring frequently, until golden brown and crisp, about 5 minutes.

3. 3

   Using a slotted spoon, transfer the fried shallots to paper towels to drain; reserve the shallot oil.

4. 4

   In a medium saucepan, cover the lentils with 2 3/4 cups of the chicken stock and bring to a boil over high heat.

5. 5

   Add the bay leaf and thyme, cover and simmer over low heat until the lentils are tender, about 30 minutes.

6. 6

   Drain the lentils and return them to the saucepan; discard the bay leaf. Stir in the parsley and the reserved shallot oil and season with salt and pepper. Cover and keep warm.

7. 7

   Meanwhile, in a large heavy skillet, heat 1 tablespoon of the olive oil until almost smoking.

8. 8

   Flatten each piece of pork tenderloin slightly with the palm of your hand and season on both sides with salt and pepper.

9. 9

   Working in batches, if necessary, add the flattened pork to the skillet and cook over moderately high heat until well browned and just cooked through, about 4 minutes per side. Transfer the pork to a plate and keep warm.

10. 10

    Add the wine to the skillet and bring to a boil. Cook, stirring, until reduced by half, about 2 minutes.

11. 11

    Add 1/2 cup of the chicken stock, the mustard and the remaining 2 tablespoons of olive oil. Boil, whisking constantly, for 1 minute. Remove from the heat.

12. 12

    Stir the remaining 1/4 cup of chicken stock into the lentils and bring to a simmer over moderately high heat.

13. 13

    Spread the lentils on a platter, arrange the pork on top and drizzle with the mustard sauce. Garnish with the crisp shallots and serve at once.