Spiced Pork Loin with Braised Lentils

This comforting pairing of spice-roasted pork and gently braised lentils makes for a dish that feels both hearty and virtuous—rich in protein, yet surprisingly light, leaving one satisfied rather than weighed down.

Ingredients

• Herbie's Sumac  ·  1 tablespoon 
• Herbie's Smoked Paprika  ·  1 tablespoon 
• Herbie's Aleppo Pepper  ·  1/2 tablespoon 
• Kosher Salt  ·  2 teaspoons 
• Williamson Wines Extra Virgin Olive Oil  ·  3 tablespoons 
• Pork Tenderloin  ·  1-1.25 pound 
• French-Style Green Lentils  ·  1 cup 
• Water  ·  1 1/2 cup 
• Bacon, small diced  ·  3 pieces 
• Garlic, crushed  ·  2 cloves 
• Herbie's Bay Leaves  ·  2 
• Red Wine  ·  1 cup 
• Beef Stock  ·  1 cup 
• Red Wine Vinegar  ·  2 tablespoons 
• Williamson Wines Smokey Onion Mustard  ·  1/4 cup 
• Herbie's Garlic Powder Granulated  ·  1/2 tablespoon 

Instructions

Begin by preheating the oven to 400°F, allowing it to reach a steady, confident heat while you prepare the pork.

In a small bowl, combine Herbie’s Sumac, Herbie’s Aleppo pepper, Herbie’s Smoked Paprika, granulated garlic, and a good pinch of salt. Stir in two tablespoons of Williamson Wines Extra Virgin Olive Oil to form a thick, brick-red paste whose fragrance hints at citrus, smoke, and gentle heat.

Place the pork tenderloin in a large bowl and, using your hands, massage the spice paste over every inch of the meat until it is completely and rather handsomely coated. Set it aside briefly while you heat a heavy, ovenproof skillet over medium-high heat with a tablespoon of olive oil.

Once the oil shimmers, lay the pork in the pan and sear it, turning every minute or so, until all sides have taken on a rich, caramelized color—about four minutes in total. Transfer the skillet to the oven and roast for ten minutes; should you prefer your pork a touch more well done, allow it another four minutes or so.

Remove the tenderloin to a wooden board, tent it loosely with foil, and let it rest for ten minutes, during which time the juices will settle back into the meat, ensuring each slice remains tender and succulent.

While the pork cooks, turn your attention to the lentils. Warm a tablespoon of olive oil in a medium saucepan and add the diced bacon, cooking it gently until golden and fragrant, about four to five minutes. Lift the bacon out and set it aside, leaving behind its flavorful fat.

In a deep pan, combine the lentils with Herbie’s Bay Leaf, the garlic, and enough water to cover. Bring this to a boil, then reduce to a quiet simmer and cook for around fifteen minutes, until the lentils are tender yet still pleasantly firm to the bite.

Add the wine and stock, allowing the mixture to bubble away until the liquid reduces by roughly half, concentrating the flavors. Stir the bacon back in along with a drizzle of olive oil and a splash of red wine vinegar, then let everything warm through for a few more minutes until the lentils reach a silky, spoonable consistency.

Slice the rested pork into neat medallions and arrange them on a platter. Spoon over a little Williamson Wines Smokey Onion Mustard for a sweet, smoky lift, and serve the braised lentils alongside—a dish that feels at once rustic and refined, and perfectly suited to a glass of robust red at the table.