Mustard-Crusted Pork with Carrots and Lentils

Ingredients for Mustard-Crusted Pork with Carrots and Lentils

• 450g precut fresh carrot sticks

• 80ml olive oil, divided

• 1 (575g) pork tenderloin

• 2 tablespoons Dijon mustard, divided

• 40g fine dry bread crumbs

• 2 garlic cloves, smashed

• 2 fresh thyme sprigs

• 2 (425g) cans lentils, rinsed and drained

• 160ml reduced-sodium chicken broth

Preheat oven to 218°C with rack in middle.

Toss carrots with 2 tablespoons oil and 1/4 teaspoons each of salt and pepper in a shallow baking pan and roast while preparing pork.

Pat pork dry and sprinkle with 1/2 teaspoons salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.

Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoons oil, then press onto mustard on pork to form a crust.

Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into centre of meat registers 140 to 63°C, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).

While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.

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