Lentil Salad with Pork Tenderloin
Hearty meets fresh in this vibrant Lentil Salad with Pork Tenderloin, a wholesome dish that satisfies every craving.
I am always on the lookout for meals that are both wholesome and simple to prepare, and this Lentil Salad with Pork Tenderloin checks all the boxes. With years of cooking at home (and a growing collection of cookbooks to prove it!), I have learned that great food does not have to be complicated. This dish blends hearty lentils and tender pork with fresh herbs for a flavorful, satisfying meal I know you’ll love.
Lately, my cookbook shelf has grown — again — thanks to some thoughtful friends and my undeniable weakness for French cooking books. I know, I know… “Another cookbook?” But really, can you ever have too many? I certainly don’t think so. Cooking, after all, is a living, breathing thing —constant, evolving, and always inspiring.
Tonight’s dinner is a little tribute to that idea, pulled from The Best Recipes in Less than 20 Minutes of Preparation. Because let’s be honest — on busy weeknights when life is flying in every direction, and the couch is calling, quick and delicious is the only way to go. This is an all-in-one meal with leftovers.
Why you will love this recipe
All in one meal – the best kind as at times doing the dishes is not in my evening future.
Pantry-ready ingredients – most of the ingredients are pantry staples, so you don’t have to run to the store constantly.
Perfect for a crowd – this recipe feeds six adults, and you can easily double it for a last-minute gathering.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Green du Puy lentils – Smaller than your usual lentils, and they cook faster too. Do not substitute in this recipe, you will regret it. You do need the firmness of the green du Puy lentils.
Salt, black pepper, garlic, lemon zest, fresh rosemary, and some olive oil – are used to marinate the pork tenderloin.
Olive oil – used for the marinade as well as for the salad dressing
Mushrooms – added to the salad dressing early on to allow them to be gently marinated and not taste so raw to the bite.
Dijon mustard and balsamic vinegar – ingredients needed to make the salad dressing.
Pork tenderloin – trim them well and remove any silver skin that you may find on the outer part of the tenderloin.
Red wine – used to deglaze the pan, and the accumulated juices are part of the salad dressing.
Fresh baby spinach and cherry tomatoes – the last items to be added to your salad. You do not want to dress too soon, as the spinach will wilt and the tomatoes will release their natural juices, creating a liquid sauce. Baby spinach is much more tender than older varieties and has a softer texture.
Lemon – to be squeezed over the entire dish before serving. It adds a layer of flavor and works beautifully with the mushrooms and pork tenderloin.
Step by step on how to make these delicious
For all my recipes, please assemble all the ingredients before starting to cook and bake.
This recipe is made in composed of three cooking parts: The marinade, the cooking of the lentils, and the salad. All three are coming together easily; do not let it alarm you.
Start by marinating the pork tenderloin.
In a bowl, mix one tablespoon of olive oil, lemon zest, garlic, rosemary, and salt and pepper.
Add the pork tenderloin to the above mixture, ensuring it is well-coated with the mixture.
Meanwhile, cook the lentils
Bring a large pot of water to a full boil. Add the lentils, bring the mixture back to a roaring boil, and then reduce the heat.
2. Simmer and cook for an additional 20 minutes or until tender and cooked through. Rinse and set aside.
And prepare the dressing.
Mix the Dijon mustard and balsamic vinegar. Season with salt and pepper, then add the remaining 4 tablespoons of olive oil.
Whisk until the sauce is smooth and creamy.
Add the mushrooms and the lentils.
Mix and set aside to rest.
Time to cook the tenderloin
Searing it over medium-high heat until all the sides are golden, and when a knife is inserted, no more juices are running.
Take off the heat and place on a cutting board and cover it with aluminum foil and let ir rest for five minutes.
Return the skillet to medium heat and deglaze with the red wine.
Pour the mixture over the mushrooms and lentils. Add the spinach and cherry tomatoes and mix well.
Cut your pork tenderloin into rounds and add to the spinach lentils salad bowl.
Sprinkle the half lemon juice over the whole dish and serve.
Ingredients needed to make this Lentil Salad with Pork Tenderloin
Marinade For The Pork
5 tablespoons olive oil
1 zested lemon
2 garlic, peeled and crushed
2 tablespoons fresh rosemary
1 pound pork tenderloin, fat and skin removed
salt and pepper
Spinach Salad
1 cup green du Puy lentils
1 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
9 ounces mushrooms, thinly sliced
½ cup red wine
4 ounces fresh baby spinach
16 cherry tomatoes, halved
½ of a lemon juiced
Pro Tips
To shorten the cooking time of pork tenderloin, I suggest cutting it in half. By doing so, you ensure that the middle part that takes the longest to cook is cooked properly. If you choose not to do so, start cooking the meat halfway through the lentils’ cooking time.
Do not use regular brown lentils. The consistency and flavor are not the same. All specialty grocery stores now have French green du Puy lentils.
If you enjoy this lentil salad recipe, you may want to try my other recipes.
Lentils salad with Sun-Dried Tomatoes, Onion and Fresh Herbs
Lentils, Black Beans, Goat Cheese and Baby Green Salad
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