balsamic glazed pork and lentils

sorry we've been bad about pictures lately. the jury is out on the lentils. maybe because i cooked the lentils the day before. but the pork was to die for. says it serves 4. that's a lot of pork per person though.

1 c green lentils rinsed
salt and pepper
1 red apple, cut into 1/2" pieces (i used 1/2 apple)
1 celery stalk, thinly sliced
1/4 c fresh parsley chopped
2 T fresh lemon juice
3 T olive oil
1 T balsmic vinegar
1 T brown sugar (i used white, brown might have even been better)
1 1/4 lb pork tenderloin (we used the thick cut pork chops from costco which were great)

heat oven to 400. bring 4 cups of water to a boil. add lentils and 1 t salt and simmer, stirring occasionally, until tender about 20 minutes. drain and rinse under cold water to cool. in a medium bowl, toss with the apple, celery, parsley, lemon juice 2 T of oil and 1/4 t each of salt and pepper.

in a small bowl (or ramekin) mix the vinegar and sugar

heat remaining tablespoon of oil in a large ovenproof skillet over medium-high heat. season the pork ith 1/4 t each of salt and pepper and cook, turning half way through for 6 minutes (do not disturb while cooking to ensure a good crust on outside) transfer to oven and roast until the pork is cooked though 10-12 minutes. Baste 2ce with the balsamic glaze during the last 5 minutes of cooking. let rest before slicing and pour pan drippings over the sliced pork. serve with the lentils.