Pork Tenderloin on Black Lentil Vegetable with Lemon Thyme Pesto

Ingredients

• 30 g almond kernels
• 2 bunches lemon thyme
• parsley
• 1 clove garlic
• 20 g Parmesan
• 80 ml cold-pressed rapeseed oil
• Sea salt
• freshly ground white pepper
• 200 g beluga lentils
• 2 shallots
• 1 bundle vegetable stock
• 2 tbsp Rapeseed oil
• 500 ml poultry stock
• 2 tbsp sugar
• 3 tbsp honey vinegar
• 1 untreated orange (zest and juice)
• 40 g cold butter (cubed)
• 80 g sun-dried tomatoes (in oil)
• 4 slices toast bread
• 60 g almond kernels
• 2 Tbsp softened butter
• 750 g pork tenderloin (boneless, skinless, tendon-free)
• 1 tbsp Rapeseed Oil
• 4 tsp sweet mustard

Instructions

1. 1.

   Pesto: Roughly chop almonds and roast in a dry pan until fragrant; let cool. Remove thyme leaves and parsley stems, roughly chop. Peel garlic clove, grate cheese finely. Blend all with cold-pressed rapeseed oil, season with salt and pepper.

2. 2.

   Lentils: Soak lentils for 1 hour in cold water, drain. Peel shallots, clean vegetable stock, dice finely and sauté in rapeseed oil; add lentils and continue sautéing. Deglaze with 500 ml stock, bring to a boil. Simmer about 20 minutes until liquid is absorbed and lentils are tender; add more broth if needed. Caramelize sugar, deglaze with vinegar and orange juice, let the caramel run off, then stir in orange zest and butter. Season with salt, pepper, and optional vinegar.

3. 3.

   Crust: Dice tomatoes finely. Toast bread, pulse with almonds in a food processor until fine. Mix with butter, tomato cubes, and salt to form a dough.

4. 4.

   Meat: Preheat oven to 220 °C (425 °F) on top heat. Season pork with salt and pepper; sear in rapeseed oil over medium heat for 2–3 minutes per side until just cooked. Brush with mustard, then press crust mixture onto the meat. Bake on the middle rack until golden brown. Plate with lentil vegetable and pesto.