Mustard-Crusted Pork with Carrots and Lentils

Mustard-Crusted Pork with Carrots and Lentils
Photo by Romulo Yanes


  • ¼ cup fine dry bread crumbs
  • 1 1 1/4-pound pork tenderloin
  • 2 tablespoons Dijon mustard
  • 2 15-ounce cans lentils
  • 2 cloves garlic
  • 2/3 cup reduced-sodium chicken broth
  • 1 pound fresh carrot sticks
  • + 2 more ingredients
    • 5 ½ tablespoons olive oil
    • 2 fresh thyme sprigs

Preheat oven to 425°F with rack in middle. Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork. Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat ...

View full recipe at Epicurious


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