Pork and Lentil Traybake
This Moroccan-inspired pork and lentil traybake is juicy and flavorful, and all comes together in one dish! This traybake features tender slices of pork tenderloin, laying on a bed of delicious lentils with a beautiful seasoning blend. The addition of roasted tomatoes gives it not only a touch of sweetness but also contributes a rich, flavorful contrast to the spices. And it gives it some color! It is no mystery that I love Moroccan-style dishes and this one is without a doubt one of my favorites. When baked together, the ingredients work perfectly with each other, making every bite a delicious experience.
Ingredients:
1-1.5 lb pork tenderloin
400 grams black lentils, drained
1 red onion, finely chopped
2 tsp ras el hanout seasoning blend
1 lemon juiced
4 tsp dried oregano
200ml stock/broth (I used bone broth)
1 can whole tomatoes
Salt & Pepper
Handful of coriander leaves
1 tbsp olive oil
Instructions:
Pre-heat oven to 425F. add the lentils, red onion, ras el hanout, olive oil, and salt & pepper to a roasting dish and mix well.
Heat a pan to medium-high heat, season the pork with salt, pepper, and oregano, and sear on both sides (4-5 minutes or until golden brown). Once seared, lay the pork on top of the lentils and add tomatoes around the dish.
Roast for 30-40 minutes or until the pork is cooked through and juicy. Scatter over the coriander and enjoy!
