• "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!!