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Pork Sirloin with Lentils

 A tender pork roast is cooked to perfection atop a lovely mix of lentils and carrots.



 Years ago, I found a recipe on a Mom forum I was a part of, that cooked chicken thighs, in a mixture of lentils and carrots. I had made it for my Mom and I, on one of her frequent visits. I never really made it again since my kids hate any legume (except navy beans). Anyway, I recently found the recipe again in my files and decided to give it another go, now that my kids are older. 

I had a small pork sirloin in the freezer, so I decided to cook that with the lentils, rather than chicken this time. The lentils were much better than I remembered them. Soft, creamy and so flavourful. The roast was tender and juicy, due to the nice sear I put on it, before roasting it. My daughter really didn't like the lentils, but my son ate a serving. I'm just happy that there is leftover lentils; which is an easy lunch for me today!





Pork Sirloin with Lentils

1- 1lb pork sirloin roast
salt and pepper
1 Tbs tarragon and chive seasoning (or 2 tsp dried tarragon & 2 tsp dried chives)
2 Tbs olive oil
1 Tbs butter
1 C dried lentils
1 chicken bouillon cube
3 green onions, white parts only (save the greens for garnish)
2 C sliced carrots
3/4 tsp thyme
2 bay leaves
fresh ground pepper
1 1/2 C hot water

Preheat oven to 375 degrees F.

In a deep baking dish with a lid, combine the lentils, onions, carrots, bouillon cube, thyme and pepper. Pour hot water over lentil mixture and stir until bouillon cube has dissolved. Add in bay leaves, cover and bake 15 minutes.

While lentils begin to cook, preheat a heavy skillet over medium heat heat. Season the pork roast with salt, pepper, and tarragon chive seasoning. Add olive oil and butter to the skillet. Once butter begins to foam, place roast into the skillet and cook for 2-3 minutes, until a nice brown crust forms. Repeat on all sides of the roast. Once roast is seared, place it atop of the lentils, in the baking dish. Cover and cook for 30-40 minutes; until internal temperature of the roast reaches 160 degrees F.

Remove roast from lentils, loosely cover with foil and let rest 10 minutes. Slice roast on an angle and place over lentils and garnish with chopped green onion tops, before serving.

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Comments

  1. Mmmmmm... This sounds delicious! I love lentils! -Marci @ Stone Cottage Adventures

    ReplyDelete
    Replies
    1. I love them too. I wish my family would eat them more often, LOL. Thank you so much for stopping in!

      Delete
  2. Wow. That looks heavenly, I'd love to try this!

    ReplyDelete

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