Go Back
+ servings

Rosemary Honey Pork Loin & Warm Lentil Salad

Prep Time2 hrs
Cook Time40 mins
Total Time2 hrs 40 mins
Servings: 6
Author: Aline Shaw


For the Pork:

  • 1.5 lb pork loin washed and trimmed
  • Juice of 1 lime
  • 10 garlic cloves peeled
  • 1/3 c olive oil
  • 1 tbsp of dijon mustard
  • 1/2 tbsp fresh rosemary leaves roughly chopped
  • 1/3 c honey
  • 1/4 tsp salt
  • 3 strips of bacon diced
  • 4 Tbsp of butter divided
  • 1 onion diced

For the Lentil Salad

  • 2 cups of french or black lentils, cooked
  • 1 bunch of fresh collard greens thinly sliced
  • 3 strips of of bacon diced
  • 2 cloves of garlic minced
  • 1/2 red onion thinly sliced
  • salt and pepper to taste


  • "Wash" the pork with the lime juice.
  • Season pork loin with salt and pepper, on all sides, set aside for 10 mins.
  • Add the garlic, the olive oil, the mustard, the rosemary, the honey and the salt to a blender and pulse until creamy.
  • Add the pork to a ziplock bag, and add the marinade. Let marinade for 2 hours in the refrigerator.
  • After about 2 hours, take the pork out of the fridge, and let it sit out of the fridge about a half an hour.
  • Remove the pork from the marinade, and reserve it for cooking.
  • Pat the pork dry, to remove excess marinade.
  • Tie the pork loin with a twine.
  • Add the bacon to a dutch oven and cook on stove top over medium heat. When it starts to brown, add 2 Tbsp of butter, and when it melts add the onions.
  • Cook the onions until transparent, about 2 minutes.
  • Add the pork to the pan and brown all sides, a few minutes per side.
  • Add the reserved marinade to the pan, add 1/2 cup of water, cover, reduce the heat and let it cook for 25-30 mins, or until internal temperatures reaches 150F. Check the pork occasionally while it is cooking to make sure the liquid doesn't evaporate completely (if it does, add a little more water), and turn it halfway through cooking.
  • When the pork is cooked, remove it from the pan into a cutting board and let it rest.
  • Meanwhile, reduce the sauce in the pan and finish it with butter.
  • When the loin is almost ready, start preparing the lentil salad.
  • Add the bacon to a another pan and cook on stove top over medium heat. When it starts to brown, add the Garlic and cook until fragrant for about 2 mins.
  • Toss in the cooked lentils and the greens, season with salt and pepper.
  • Give it a few tosses until the greens begin to wilt, 2 mins.
  • Turn off the heat and add in the red onions, toss and serve.

Bom Apetite!!