Pork Tenderloin With Balsamic Lentils

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Bertolli
Nutrition per serving    (USDA % daily values)
CAL
961
FAT
217%
CHOL
51%
SOD
63%

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Ingredients for 4 servings

1 cup dried lentils, rinsed

2 cloves garlic

1 tsp. finely chopped fresh rosemary leaves (optional)

3 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil, divided

1 pork tenderloin (about 1-1/4 lb.)

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped red onion

1 cup whole cashews, toasted

3 Tbsp. Bertolli® Balsamic Vinegar of Modena - Aceto Balsamico di Modena IGP

1 tsp. Dijon mustard

1 Tbsp. chopped fresh oregano

Bertolli® Italian Glaze with Balsamic Vinegar of Modena - Aceto Balsamico di Modena IGP

Bertolli® Extra Virgin Olive Oil

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