Pork and Lentil Recipe

Warm Pork & Lentil Salad

A hearty salad that only needs some crusty rolls to complete the meal.

20 min. prep time
6 servings
000 Ratings


1/2 cup uncooked dried brown lentils, rinsed, drained
1 cup frozen whole kernel corn, thawed
1 1/4 pounds pork tenderloin, trimmed
2 Roma tomatoes, chopped
2 green onions, sliced
1 (10-ounce) package Italian blend salad greens
1/2 cup Italian dressing


Prepare grill; heat until coals are ash white.

Cover lentils with water in 2-quart saucepan; bring to a boil over high heat. Reduce heat to medium-low. Cook until lentils are tender (20 to 25 minutes). Add corn to lentils during last 5 minutes of cooking. Drain, if necessary. Keep warm.

Meanwhile, place tenderloin on grill; tuck under thinner ends of the tenderloin. Grill pork, turning every 5 minutes, until meat thermometer reaches 155°F or until meat is slightly pink in thickest part (about 20 to 24 minutes).

Add tomatoes, onions and 3 tablespoons dressing to lentil mixture; mix well. Season with salt and pepper, if desired.

To serve, divide salad greens evenly among 4 plates. Spoon lentil mixture on top of greens. Cut pork into thin slices; place over lentils. Drizzle with remaining dressing.

Nutrition Facts (1 serving)

Calories: 300

Fat: 13g

Cholesterol: 60mg

Sodium: 220mg

Carbohydrates: 19g

Dietary Fiber: 2g

Protein: 26g

Recipe #8922©1997Land O'Lakes, Inc.

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