Pork Loin with Roasted Vegetables and Lentils

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Rub the pork loin with 1 tablespoon olive oil, 1 teaspoon salt, and 0.5 teaspoon black pepper.

3. 3

   Place pork loin in a roasting pan and roast for 25 minutes per pound, or until internal temperature reaches 145°F (63°C).

4. 4

   Peel and chop carrots and red bell peppers into 1-inch pieces. Slice the onion into wedges and mince the garlic.

5. 5

   In a large bowl, toss carrots, bell peppers, and onion with 2 tablespoons olive oil, 1 teaspoon salt, and 0.5 teaspoon black pepper.

6. 6

   Spread the vegetables on a baking sheet and roast in the oven for 30 minutes, stirring halfway through.

7. 7

   Rinse lentils under cold water. In a large saucepan, combine lentils, chicken broth, minced garlic, dried thyme, and dried rosemary.

8. 8

   Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.

9. 9

   Once the pork is cooked, remove from the oven and let rest for 10 minutes before slicing.

10. 10

    Serve sliced pork loin over a bed of lentils and roasted vegetables.