Foodista | Recipes, Cooking Tips, and Food News | Lentil Salad with Pork Tenderloin

Ingredients

• 1 cup of green du Puy lentils
• 1 tablespoon of Dijon mustard
• 2 tablespoons balsamic vinegar
• 5 tablespoons of olive oil
• 9 ounces’ mushrooms, thinly sliced
• Zest of 1 lemon
• 2 garlic cloves, peeled and crushed
• 2 tablespoons fresh rosemary leaves
• 1 pound of pork tenderloin, fat and skin removed
• ½ cup red wine
• 4 ounces’ baby spinach, rinsed
• 16 cherry tomatoes, halved
• Salt and pepper
• ½ lemon juice (optional)