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Roasted Pork Loin with Lentil and Apple Salad

The loin is one of the best cuts of meat offered by pork. The meat is tender, flavorful, and the sight of a whole roasted pork loin is sure to bring appetite even to those who aren't that hungry. If you want to try it but are afraid of a few extra pounds, you can serve it with a light side consisting of lentils, apple, and celery. It goes perfectly with the meat.
The loin is one of the best cuts of meat offered by pork. The meat is tender, flavorful, and the sight of a whole roasted pork loin is sure to bring appetite even to those who aren't that hungry. If you want to try it but are afraid of a few extra pounds, you can serve it with a light side consisting of lentils, apple, and celery. It goes perfectly with the meat.

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Ingredients

1 tablespoon honey
1 tablespoon balsamic vinegar
½ lemon
1 tablespoon olive oil
salt
pepper
1 red onion
1 pound pork loin
5 ounces of green lentil
1 apple, diced
1 celery stick, thinly sliced
fresh parsley
½ lime
1 teaspoon vegetable oil

Ingredients

Steps

1
Done

Preheat the oven to 400°F/200°C.

2
Done

Mix the honey, balsamic vinegar, lemon juice, olive oil, salt, and pepper in a bowl. Slice the red onion and lay it on the bottom of a ceramic oven tray. Lay the pork over the onion.

3
Done

Use a brush and glaze the pork loin with the honey and balsamic marinade. Slide the tray into the oven and bake it for the next 15 minutes.

4
Done

After that, reduce the heat to 360°F/180°C.

5
Done

Take out the meat and glaze it again with the marinade. Slide the tray again, this time for 10 minutes.

6
Done

Heat a saucepan over medium heat and fill it halfway with water. Cook them until tender, for around 25 minutes.

7
Done

Add the lentils in a bowl, along with the celery, apple, and parsley. Drizzle a touch of vegetable oil, pour the lime juice, and season with salt and pepper. Mix.

8
Done

Slice the pork loin, and serve it with the lentil and apple salad.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

574 kcal
Calories
58 g
Protein
19 g
Fat
47 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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