Pork Tenderloin Glazed with Quince and Thyme over Creamy Leeks and Lentils

Name: Pork Tenderloin Glazed with Quince and Thyme over Creamy Leeks and Lentils
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 21 oz pork tenderloin; 1 cup dry brown lentils; 1 1/2 cups leek; 3.2 oz quince paste; 3 cups chicken broth; 1/2 cup water; 1/3 cup white wine; 1 tbsp apple cider vinegar; 4 cloves garlic; 2 tbsp fresh thyme; 2 tbsp butter; 2 tbsp olive oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 bay leaf; 1 tsp lemon zest; 2 tbsp fresh parsley

An original pork recipe featuring tenderloin seared and finished with a glossy glaze of quince paste, garlic, vinegar, and thyme. It is served over tender lentils folded with sautéed leeks and a touch of butter for an elegant, comforting, and balanced dish.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g pork tenderloin (limpio of grasa visible)
180 g dry brown lentils (enjuagadas)
180 g leek (solo the parte blanca and verde clara, en medias lunas finas)
90 g quince paste (cut diced small)
700 ml chicken broth (low sodium, for cocer the lentejas)
120 ml water (for ajustar the glaseado)
80 ml white wine (dry)
15 ml apple cider vinegar (for equilibrar the glaseado)
12 g garlic (chopped fino)
6 g fresh thyme (leaves solamente)
25 g butter (divided)
30 ml olive oil (divided)
8 g salt (or to taste)
2 g black pepper (freshly ground)
1 unit bay leaf (for the lentejas)
2 g lemon zest (finely grated)
8 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

498 kcal

Calories

39 g

Protein

25 g

Carbs

24 g

Fat

6 g

Fiber

19 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Take the pork tenderloin out of the refrigerator 15 minutes before cooking. Pat it dry, then season all over with 5 g salt, black pepper, and lemon zest.
2
2. Place the brown lentils in a saucepan with the chicken broth, bay leaf, and 120 ml water. Bring to a boil, lower the heat, and cook partially covered for 22 to 25 minutes, until tender but still holding their shape.
3
3. While the lentils cook, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the leek with a pinch of salt and cook for 6 to 8 minutes, stirring, until soft and lightly golden. Stir in half of the chopped garlic and cook 30 seconds more. Keep warm in the skillet over very low heat.
4
4. Preheat the oven to 200 °C / 400 °F.
5
5. Heat the remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2 to 3 minutes per side until evenly browned.
6
6. Add the white wine, quince paste, apple cider vinegar, the remaining garlic, and half of the fresh thyme to the skillet. Stir gently so the quince paste begins to melt into the wine.
7
7. Transfer the skillet to the oven and roast the pork tenderloin for 10 to 14 minutes at 200 °C / 400 °F, basting once with the glaze, until juicy and the glaze is glossy.
8
8. Remove the tenderloin from the oven and transfer it to a board. Loosely cover and let it rest for 8 minutes.
9
9. While the meat rests, remove the bay leaf from the lentils and drain any excess liquid if needed. Add the cooked lentils to the leek skillet, add the remaining 1 tablespoon butter, and stir for 2 minutes over medium-low heat until creamy. Adjust with the remaining salt.
10
10. Return the glaze skillet to medium heat and cook for 1 to 2 minutes, adding a little lentil cooking liquid if you want a lighter sauce. Stir in the remaining fresh thyme.
11
11. Slice the pork tenderloin into thick medallions. Spoon the creamy leek lentils onto plates, arrange the pork on top, and coat with the quince-thyme glaze.
12
12. Finish with chopped fresh parsley and serve immediately.

Chef tips

For a deeper glaze, reduce the sauce 1 extra minute before serving. For precise pork doneness, avoid overcooking; the resting time will help the juices settle.

Substitutions

You can replace the quince paste with thick quince jam, using slightly less. Leek can be swapped for sweet onion, and fresh thyme can be replaced with a smaller amount of fresh marjoram.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon