Stuffed Pork Tenderloin over Lentils

I love the tenderness of the pork, combined with the sweetness of the stuffing.  In looking for a new side dish, lentils seemed to keep popping up lately- on the menu at a restaurant we went to last week, a few cooking shows I've watched recently, and in the refrigerator section at the grocery store.  Using seasonal ingredients is something I'm obsessed with, so I thought this was the perfect wintery side dish.  I cheated by using Trader Joe's pre-cooked lentils (easy and no funky chemicals), so you'll have to cook yours longer if you use raw lentils.

Ingredients for Pork:
1 pork tenderloin
1/2 red onion, diced
1/2 apple, diced
1 spring rosemary, finely chopped
1 large clove garlic, chopped
1 piece wheat bread, toasted and diced
1/4 white wine
2 oz goat cheese (I found a cranberry covered log- again at Trader Joe's- that I used)
salt/pepper
kitchen cotton string

Saute onion, apple, rosemary, salt/pepper and garlic until soft and golden in a little olive oil.  Remove from heat and add bread and wine.  Let cool and then add goat cheese. 

Slice pork lengthwise creating a pocket, being careful not to cut all the way through.  Spoon stuffing into split pork and press down with hands. 

Fold pork together creating a tightly wrapped bundle.  It's ok if some stuffing is showing, but tuck in as much as possible. Wrap and tie with kitchen twine.  There are fancy ways to do this, but anything that keeps the package wrapped will do the trick.

Bake at 375 for 20-25 min, leaving the meat just a little pink. (If this freaks you out, cook until no pink remains, but just try it once, and you'll be hooked!)

Serve over lentils (see below).

Ingredients for Lentils:

1/2 red pepper, diced

1/2 onion, diced

5 mushrooms, diced

1 package steamed lentils

1/2 cup veg. broth

Saute peppers, onions, and mushrooms with salt/pepper in a little olive oil until soft and golden. 

Warm lentils according to package directions and add to vegetables.  Add broth and warm throughout.