16-ounces pork tenderloin, or more as desired (see procedure below)
approx. 8 slices regular cut bacon
wooden toothpicks as needed
for the lentils: (see hints below)
1/2 cup diced onion
1/2 cup diced celery
1 cup peeled diced carrot
1 large clove garlic, minced
1 Tbs fresh chopped thyme (optional)
2 cups lentils (see hints below)
3 cups chicken or vegetable stock or water
for the dressing: (see hints below)
1/4 - 1/3 cup orange juice
1/4 - 1/3 cup extra virgin olive oil
2-3 tsp Dijon mustard
1 tsp chopped fresh thyme (optional)
To make the lentils, add a splash of vegetable oil to a heavy bottomed medium sized pot and add 1/2 cup diced onion, 1/2 cup diced celery and 1 cup peeled diced carrot, add 1 large minced clove of garlic and an optional 1 Tbs of fresh chopped thyme.
Once the onion is translucent add 2 cups of lentils and add 3 cups chicken stock, bring it up to a simmer and cook it along with a lid on top.
Keep your eye on that, to make sure the pan doesn't dry out, and let it cook along at a steady but gentle simmer...it'll take about 30 minutes to cook.
To make the dressing add the juice of one orange (about 1/4 cup) to a mixing bowl and add an equal amount of extra virgin olive oil, add 2 tsp Dijon mustard and an optional 1 tsp of chopped fresh thyme and whisk it up.
Once the lentils have been going along for 20 minutes, cut the pork tenderloin into medallions the same thickness as the width of the bacon and then wrap each medallion with one slice of bacon, securing the end of the bacon with a wooden toothpick.
Next, turn the heat to medium high underneath a heavy bottomed nonstick pan and add the pork, bacon side down, and cook it along all around on the bacon to crisp up the bacon and then finish cooking it to your liking on the flat sides.
Remove the toothpicks and serve over lentils with dressing spooned over the top.
This makes more lentils than you'll need for 4 servings so you could cut the recipe in half or use the leftovers for another meal or a quick soup starter.
Pick through the dry lentils before cooking looking for any random small stones.
Feel free to make a little more dressing than called for...it's nice to have more than enough than not quite enough.