Roasted Pork Tenderloin with Lentils and Merlot Vinaigrette
Ingredients
- 3/4 cup olive oil
- 1 small fennel bulb, finely diced
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 small celery, finely diced
- 1 cup Le Puy lentils (7 1/2 ounces)
- 1 1/2 cups Merlot
- 2 tablespoons red wine vinegar
- Salt and freshly ground pepper
- Two 1-pound pork tenderloins, well trimmed and halved crosswise
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel
Instructions
Roasted Pork Tenderloin with Lentils and Merlot Vinaigrette serves 4 original recipe by Food & Wine.
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