Baked pork with lentils

Ingredients:

• 3/4 cup dried lentils
• 350 g butternut squash, peeled and diced
• 500 g pork tenderloin
• 2 slices bacon, chopped
• 2 tablespoons Dijon mustard
• 2 bay leaves
• 2 tbsp bread crumbs (preferably panko breadcrumbs)
• Leaves from 6 sprigs of thyme
• 4 shallots, thinly sliced
• 1 stalk of celery, diced
• 1/2 cup dry red wine
• 1/2 cup finely chopped fresh parsley

Preparation:

1. Preheat oven to 230°C. In a saucepan, combine lentils, pumpkin, bay leaves, and 2.5 cups of water. Bring to a boil and simmer, covered, until softened, about 25 minutes. Then remove the bay leaves.
2. Meanwhile, combine the mustard and thyme in a small bowl and rub over the pork. Place the pork on a baking sheet and sprinkle with breadcrumbs. Bake in the oven until a thermometer inserted into the thickest part registers 145°F (65°C), 20 to 25 minutes.
3. Meanwhile, fry the bacon in a skillet. Add the shallots and celery and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Pour in the wine and simmer until the liquid has evaporated, about 5 minutes more. Stir in the parsley.
4. Remove the pork from the oven, cover loosely with foil, and let rest for 5 minutes. Then slice. Divide the lentils and pumpkin among plates. Add the sliced ​​pork and sprinkle with fried onions.