Sheet-Pan Pork, Vegetables and Lentils
If you’re looking for a simple, flavourful dish that takes little time to make, then this pork tenderloin served with sweet potato, kale and lentils is for you and everyone at your table. Not only is it satiating, it’s also easy to prepare and wallet friendly.
Ingredients
- 1 red onion, cut into half moons ½ inch (1 cm) thick
- 1 sweet potato, cut into half moons ½ inch (1 cm) thick
- 3 tbsp (45 ml) olive oil, plus more for drizzling
- 1 tbsp brown sugar
- 1 tsp sweet paprika
- ½ tsp ground cumin
- 2 pork tenderloins, about ¾ lb (340 g) each
- 1 can (19 oz/540 ml) brown lentils, rinsed and drained
- 4 cups (120 g) kale, stems removed, leaves torn
- Tzatziki, for serving
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, toss the onion and sweet potato with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for 15 minutes or until the vegetables are starting to soften.
- Meanwhile, in a small bowl, combine the brown sugar, paprika and cumin. On a work surface, rub the pork tenderloins with the brown sugar mixture. Season with salt and pepper.
- In a large skillet over medium-high heat, brown the pork on all sides in the remaining oil, about 6 minutes.
- Remove the baking sheet from the oven. Stir the vegetables and add the lentils. Nestle the pork among the vegetables. Top with the kale leaves. Drizzle with oil. Season with salt and pepper. Bake for 8 to 10 minutes or until a thermometer inserted in the centre of the pork reads 135°F (57°C). Remove from the oven and let rest for 5 minutes. Sprinkle with the dill.
- On a work surface, slice the pork tenderloins. Serve with the vegetables, lentils and tzatziki.
If you’re looking for a simple, flavourful dish that takes little time to make, then this pork tenderloin served with sweet potato, kale and lentils is for you and everyone at your table. Not only is it satiating, it’s also easy to prepare and wallet friendly.