Cashew Pork Tenderloin with Balsamic Lentils

Serve: 4


1 cup raw lentils, rinsed
2 cloves of Garlic
2 sprig of rosemary
Salt and Pepper to taste
3 tbsp Extra light olive oil
1 pork tenderloin (1 1/4 lb)
3 tbsp Balsamic vinegar
1 tsp Dijon mustard
2 celery stalk, finely chopped
1 small red onion, chopped
1 cup cashew nuts, toasted
2 tbsp fresh Oregano, chopped


Heat oven to 400 degrees.

Bring 3 cups of water to a boil. Add the lentils, Garlic, Rosemary and 1 tsp salt; simmer, stirring occasionally, until tender for 20-25 mins. Drain.

Add 1 tbsp of the oil in an ovenproof skillet over medium-high heat. Season the pork with salt and pepper and cook, till brown on all sides, then transfer to the oven and roast until cooked through, for about 10 minutes, let rest for 5 more.

In a large skillet add the remaining 2 tbsp oil, and add celery, carrot, onion, Cashew and Oregano, and cook till caramelized.

Transfer to a bowl and add the rest of the ingredient and serve with the pork.