Roast Pork with Balsamic Lentils

Filed in Gather Food Essential by on December 29, 2012 0 Comments

A recipe creation by Chef Fabio Viviani and thoroughly enjoyed by the Apple Crumble household. Ted described the pork as moist and flavorful, served over lentils with Bertolli Italian Balsamic Glaze as a wonderful compliment of flavors. I made a meal of the balsamic lentils, passing on the meat.

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This recipe was put into my hot little hands via Frances who sent samples of Bertolli olive oils and vinegars.

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I’m very familiar with the brand as Bertolli Extra Virgin Olive Oil is the bottle I reach for on grocery store shelves when olive oil supplies need replenishing.

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Why cook with Bertolli:

  • It’s stable when used for sautéing or at higher heats.
  • The Extra Light Tasting oil can be used in baking to replace butter or polyunsaturated oils such as safflower or corn. You can also grease the pan with it.
  • Olive oil has long received the reputation for use in a healthy diet because it has less saturated fatty acid (only 2 g compared to 8 g) and no cholesterol. Butter contains 33 g of cholesterol per serving.
  • Rich in Vitamin E which keeps it fresh and results in smoother, moister baked goods.
  • Bertolli Extra Light Olive Oil doesn’t over power delicate foods. The “light” refers to mild, light flavor, not calories. 120 calories per TBS. Smoke point: 468 deg. F. (point at which oil breaks down and burns).
  • Bertolli Extra Virgin Olive Oil is robust and fruity, full bodied with low acidity. A deep green color and great for dipping and dressings. 406 deg. F smoke point.

Oil Conversion:

1 TBS butter, use 2 1/4 tsp. olive oil, save 30 calories. Reduce fat by 3 g using olive oil.

1/4 cup butter, use 3 TBS olive oil, save 110 calories. Reduce fat by 12 g using olive oil.

Pork with Balsamic Lentils. A recipe by Chef Fabio Viviani and serves 4.

  • 1 cup dried lentils, rinsed
  • 2 cloves garlic
  • 1 sprig fresh rosemary
  • 3 TBS Bertolli Extra Light Tasting Olive Oil, divided
  • 1 pork tenderloin, about 1 1/4 lbs.
  • 1/2 cup each of…. chopped carrots chopped celery and chopped red onion.
  • 1 cup whole cashews, toasted
  • 1 tsp. Dijon mustard
  • 1 TBS chopped fresh oregano leaves or 1 tsp. dried
  • 3 TBS Bertolli Balsamic Vinegar of Modena
  • Bertolli Italian Glaze with Balsamic Vinegar of Modena
  • Bertolli Extra Virgin Olive oil

Preheat oven 400 F.

Bring 3 cups water to a boil. Add lentils, garlic and rosemary.

Reduce heat to low and simmer, stir on occasion, until lentils are tender, about 25 minutes. Drain.

Season pork with salt and pepper. Heat 1 TBS Extra Light Olive Oil in 12” oven proof skillet over medium high heat and brown on all sides. Place into the oven and roast until internal temp. reaches 160 F or about 25 minutes.

Heat remaining oil in 12 inch skillet over medium high heat and cook carrots, celery, onion for about 10 minutes.

Add cashews, Bertolli Balsamic Vinegar of Modena, mustard, oregano and cook 2 minutes. Stir in the cooked lentils and cook until heated through, about 1 minute.

Season with salt and pepper.

Drizzle Bertolli Italian Glaze with Balsamic Vinegar of Modena on serving plate. Top with pork and lentils. Drizzle with Extra Virgin Olive Oil. Garnish with fresh rosemary.

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Chef Fabio Viviani is the owner and Executive Chef of Cafe Firenze in Moorpark, CA and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, CA.

Check out the Bertolli website for more delicious recipes such as Roasted Baby Potatoes with Herbs and Ricotta

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and for dessert, Chocolate Glazed Brownies.

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Do you use Bertolli?

Have you ever made baked goods with olive oil?

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