Mustard Pork, Apple & Lentil Skillet

Ingredients

Pork and apples

• 600 g raw pork tenderloin, trimmed and sliced into 1-inch medallions
• 2 tbsp (28 g) olive oil, divided
• ½ tsp (3 g) fine salt, divided
• ¼ tsp (0.5 g) black pepper
• 300 g apple, cored and cut into thin wedges
• 120 g onion, thinly sliced

Mustard lentils

• 600 g cooked lentils, drained
• 150 g baby spinach
• ¼ cup (60 mL) water
• 2 tbsp (30 g) Dijon mustard
• 2 tbsp (30 g) apple cider vinegar
• 1 tbsp (21 g) maple syrup
• 1 tsp (2 g) dried thyme

Equipment

Large skillet, small bowl, instant-read thermometer

Allergens and ingredient notes: Mustard; check Dijon for wine or other label-specific allergens.

Estimated nutrition per serving

496 calories · 48 g protein · 49 g carbohydrate · 13 g fat

Estimated per stated serving from generic ingredient values, including all listed components; not laboratory tested. Actual brands and substitutions vary.

Step by step

1. Season pork with half the salt and all the pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear medallions 3–4 minutes per side, until the center reaches 145°F (63°C). Transfer to a clean plate and rest at least 3 minutes.
2. Reduce heat to medium and add remaining oil, apple and onion. Cook 7–9 minutes, turning carefully, until onions soften and apple edges turn golden.
3. Whisk mustard, cider vinegar, maple, water, thyme and remaining salt. Add lentils and dressing to the skillet and stir 3–4 minutes until steaming. Fold in spinach and cook 1–2 minutes until wilted.
4. Return pork and resting juices just long enough to warm. Divide all components evenly among 4 plates; serve pork medallions over the apple-lentil mixture.

The Devotti twist: Warm apple lends sweet crunch to a tangy mustard lentil base; pork cooks separately to preserve its juiciness.

Make ahead and storage

Refrigerate within 2 hours in shallow containers for up to 3 days. Reheat leftovers to 165°F (74°C).