Pork Tenderloin in Pancetta Wrap with Green Lentils
55 min
Under an hour
Knuspr-Küche
Preparation method
Preparation of the Lentils
Rinse the lentils under cold water and place them in a pot. Add carrots, garlic, shallots, some of the thyme, bay leaf, and celery. Cover with water and simmer until the lentils are al dente (approx. 18 minutes). Drain the contents; remove thyme, bay leaf, and celery leaves. Cut carrots, garlic, and shallots into approx. 0.5 cm cubes.
Mix the diced vegetables back with the lentils. Stir in red wine vinegar, olive oil, and the chopped herbs (basil, chives, parsley). Season with salt and pepper.
Preparation of the Meat
Preheat the oven to 190 °C.
Chef's tip
Use a non-stick pan for searing so that the pancetta becomes evenly crispy without sticking.
Be sure to let the meat rest so that the juices can settle and the tenderloin remains juicy when sliced.