Mustard-Crusted Pork with Carrots and Lentils
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This mustard-crusted pork with carrots and lentils is a sophisticated yet simple dish that brings together classic French-inspired flavours. The pork tenderloin is seared to lock in juices before being coated in a sharp Dijon mustard and golden breadcrumb crust. Roasted alongside sweet carrot sticks, the meat stays succulent while the exterior develops a satisfying crunch that elevates this high-protein meal into something truly special.
Ideal for a nutritious mid-week dinner or a relaxed weekend lunch, this recipe is as practical as it is balanced. The earthy lentils provide a hearty, fibre-rich base, simmered with aromatic thyme and garlic for a savoury finish. It is a wonderful option for those looking for a wholesome, homemade meal that is low in fuss but high in protein and essential nutrients.
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Ingredients for Mustard-Crusted Pork with Carrots and Lentils
450g precut fresh carrot sticks
80ml olive oil, divided
1 (575g) pork tenderloin
2 tablespoons Dijon mustard, divided
40g fine dry bread crumbs
2 garlic cloves, smashed
2 fresh thyme sprigs
2 (425g) cans lentils, rinsed and drained
160ml reduced-sodium chicken broth
How to make Mustard-Crusted Pork with Carrots and Lentils
Preheat oven to 218°C with rack in middle.
Toss carrots with 2 tablespoons oil and 1/4 teaspoons each of salt and pepper in a shallow baking pan and roast while preparing pork.
Pat pork dry and sprinkle with 1/2 teaspoons salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoons oil, then press onto mustard on pork to form a crust.
Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into centre of meat registers 140 to 63°C, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
17 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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