Pork Tenderlolin wtih Lentils and Winter Squash | Edye's WW Kitchen | 4SP

Pork Tenderloin with Lentils and Winter Squash 1-1/2 lb Lean pork tenderloin, trimmed 2 T Dijon Mustard 1/4 C Panko Bread Crumbs 2 T Grated Parmesan cheese 1 T Olive Oil 1 Large Red Onion, Chopped 2 Garlic Cloves, minced 2/3 C Brown lentils, picked over and rinsed 1-3/4 C Chicken Broth 4 Cups peeled, seeded and cubed Winter Squash 2 T White balsamic vinegar 1 T minced fresh Rosemary 1 tsp Salt 1/4 tsp black pepper Preheat oven to 425F. Line medium baking tray with parchment. Place pork on baking sheet and brush all over with mustard. Stir together Panko and Parmesan in a small bowl. Pour over roast and press into mustard to adhere to the meat. Bake until instant read thermometer reads 145F. Let stand 10 minutes. Cut into 18 equal portions. Meanwhile, heat oil in large nonstick skillet over medium heat. Add onion and cook until softened, stirring often, about 5 minutes. Add garlic and cook until fragrant. About 30 seconds. Add lentils and broth and bring to a boil, Reduce heat to a simmer. Cover and cook for about 12 minutes. Scatter squash over lentils in an even layer. Cover and cook until lentils and squash are tender, about 12 minutes longer. Stir in vinegar, rosemary, salt and pepper. Serve pork with lentil mixture.