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 
• 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 Extra Virgin Olive Oil  ·  5 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

In a large bowl, combine Herbie’s Smoked Paprika, Herbie's Granulated Garlic, Herbie’s Sumac, Herbie’s Aleppo pepper, 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 the bowl with the paste and, using your hands, massage the spice paste over every inch of the meat until it is completely and coated. Set it aside briefly while you heat a heavy, ovenproof skillet over medium-high heat with 2 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 2 minutes on each side—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.

While the pork cooks, turn your attention to the lentils. Warm a tablespoon of olive oil in a medium saucepot or deep pan 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 1.5 cups of water, Herbie’s Bay Leaf, and garlic. Bring this to a boil, then reduce to a quiet simmer and cook for around 10-fifteen minutes, until the lentils are tender yet still pleasantly firm to the bite.

Add the red wine and beef stock, and the cooked bacon. Simmer and reduce for 15 min. concentrating the flavors. Check the consistency and if the lentils are cooked through, cover them with a lid and keep warm.

Pull the cooked pork loin out of the over and let it rest. Stir red wine vinegar into the cooked lentil and serve with the sliced pork.

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.