Herb Pork Tenderloin with Warm Lentils

Ingredients

• 600 g pork tenderloin
• 200 g dried green lentils(rinsed)
• 2 piece carrots(diced)
• 1 piece onion(diced)
• 45 ml olive oil
• 5 ml dried rosemary
• 15 ml red wine vinegar
• 800 ml water
• 5 ml salt

Method

1. Heat oven to 200 C; simmer lentils in the water until tender, about 25 to 30 minutes, then drain. [200°C · 30 min]
2. Rub pork with one tablespoon oil, rosemary and half the salt; put on a roasting tray.
3. Roast pork for 20 to 25 minutes, until the centre reaches 63 C; rest at least three minutes. [200°C · 25 min]
4. Meanwhile soften carrots and onion in remaining oil in a pan, adding a splash of water as needed. [12 min]
5. Fold drained lentils into vegetables, season with vinegar and remaining salt, then serve with sliced pork.