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Mustard-Crusted Pork with Carrots and Lentils
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| 1 pound | precut fresh carrot sticks |
| 5 1/2 tablespoons | olive oil, divided |
| 1 (1 1/4-pound) | pork tenderloin |
| 2 tablespoons | Dijon mustard, divided |
| 1/4 cup | fine dry bread crumbs |
| 2 | garlic cloves, smashed |
| 2 | fresh thyme sprigs |
| 2 (15-ounce) cans | lentils, rinsed and drained |
| 2/3 cup | reduced-sodium chicken broth |
Preheat oven to 425°F with rack in middle.
Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145°F, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.
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