Meats - Balsamic-Glazed Pork with Lentils (Serves 4)

1 cup green lentils, rinsed
Kosher salt, black pepper
2 T balsamic vinegar
2 T brown sugar
3 T evoo
1  1 1/4 pound pork tenderloin
1 red apple, cut into 1/2" pieces
1 celery stalk, thinly sliced
1/4 cup fresh parsley leaves
2 T fresh lemon juice.

Heat oven to 400 deg F.  Bring 4 cups water to a boil.  Add lentils and 1 t salt, simmer stirring occasionally, until tender, 20-30 minutes.  Drain and rinse under cold water to cool.  Meanwhile, in a small bowl, combine balsamic vinegar and brown sugar.  Heat 1 T evoo in large ovenproof skillet over med-high heat.  Season pork with 1/4 t each salt and pepper.  Cook, turning occastionally, until browned, 6-8 minutes.  Transfer pork to oven, roast until cooked through 10-12 minutes, basting with the glaze twice during the last 5 minutes.  Let rest before slicing.
In a medium bowl, toss cooked lentils with apple, celery, parsley, lemon juice, remaining 2 T evoo, 1/4 t each salt and pepper.  Serve with the pork and any pan drippings.
(Lentils are also delicious with chicken or firm white fish).