People ask me how I find the time to make such ''elaborate'' dishes; I tell them I don't. Most meals I make are ready in an hour or less; it's just a question of getting organized.
Pork tenderloin...not a cut of meat I am used to cooking. I picked up a package of gorgeous looking meat and told myself I would figure it out. I looked up how to cook pork tenderloin and it seemed easy enough. Season, cook covered for 30 minutes and uncovered for another 30 minutes.
In my books, there is no better pairing than pork and mustard, and since I didn't like any of the seasoning options I found on the internet I turned to my pantry for some Maille honey Dijon mustard. I rinsed and patted the pork tenderloin dry. I seasoned it with some Goya Adobo, poured some Greek honey over it and massaged the meat with half a jar of Maille honey Dijon mustard. I thinly sliced 2 Vidalia onions and a pint of cremini mushrooms which I placed all around the tenderloin and covered with tin foil. In the oven it went for 30 minutes at 400 degrees. In the meantime, I cleaned up the mess and started on the rice.
In a large pot boil 4 cups of water. To the water add salt (approximately 1 tsp.), a good squirt of Bovril chicken stock, 2 cloves of minced garlic and 2 tbsps. of canola oil. Once the water is boiling, add 2 cups of rinsed basmati rice and 1/2 a cup of small red lentils. Stir and cover for 5 minutes, then reduce the heat to low until done cooking; approximately 20 minutes.
30 minutes into cooking the meat I uncovered it and poured some of the juices over it. I repeated this 2 or 3 times at 5 minute intervals.
The rice and the meat were ready at the same time. Five minutes before the meat was ready, I sliced some baguette, buttered it and placed in the oven to brown.
All in all, it took me one hour to make a spectacular dish that even my kids raved about! MILAGRO! The meat was tender and delicious, the rice was heavenly and who doesn't love buttered baked baguette. Add some baby lettuce, tomatoes and sliced cucumbers and you've got a ''gourmet'' dish!