1 cup Puy lentils
4 cloves garlic, thinly sliced
1 bay leaf
6 cups chicken stock
salt and freshly ground black pepper to taste
1 pork tenderloin, about 1lb, trimmed of excess fat
1 tbsp plus 1/4 cup olive oil
4 fresh rosemary sprigs
1 tbsp whole-grain mustard
1 tbsp red wine vinegar
1/2 small red onion, thinly sliced
1/2 cup chopped fresh Italian (flat-leaf) parsley
In a saucepan, combine the lentils, half the garlic, the bay leaf and stock. Season well with salt and pepper. Bring to a boil and then reduce heat and simmer for about 45 mins till lentils are tender but firm. Allow to stand in the stock.
Pre-heat oven to 400F.
Season the pork well with salt and pepper. In an ovenproof saute pan warm the 1 tbsp olive oil and brown the pork on all sides, turning occasionally, 6-8 mins total. Add the remaining garlic and the rosemary. Transfer pan to oven and roast for 15-20 mins, till juices run clear. Transfer pork to a cutting board, baste with pan juices and loosely cover with tin foil. Let rest for 5 mins.
Drain the lentils and place in a bowl. Add the 1/4 cup olive oil, mustard, vinegar, onion and parsley. Season with salt and pepper and stir to combine. Spread the lentils on a platter and place thinly-sliced pork on top.
Serves 3-4