Pan-Seared Pork with Creamy Lentils and Fig Compote

A sophisticated dish featuring tender pork, silky red lentils, and a sweet-tart fig topping served over fresh butter lettuce.

Ingredients

• 1 lb Pork Tenderloin
• 3/4 cup Red Lentils
• 1/2 cup Dried Figs, sliced
• 1 head Butter Lettuce, leaves separated
• 2 tbsp Butter
• 1 tbsp Vinegar (apple cider or balsamic)
• 2 tbsp Oil
• 1 tsp Sugar
• Salt and pepper to taste

Instructions

The lentils should be cooked until very soft to ensure a smooth, puree-like texture.

1. Rinse lentils and boil in salted water for 15–20 minutes until very soft. Drain, then mash with 1 tbsp of butter and a splash of vinegar until creamy.
2. Season the pork tenderloin generously with salt and pepper.
3. Heat oil in a pan over medium-high heat. Sear pork on all sides until golden brown. Reduce heat to medium and cook until the internal temperature reaches 145°F (about 12–15 minutes). Remove pork from the pan and let it rest for 5 minutes.
4. In the same pan, melt the remaining butter. Add the sliced figs and sugar. Sauté for 2–3 minutes until the figs are tender and glazed. Stir in the vinegar to deglaze the pan.
5. To assemble, spread a generous base of lentil puree on plates. Arrange butter lettuce leaves over the lentils, top with sliced pork, and drizzle the warm fig mixture over the top.

Serve warm for the best contrast between the hot pork and cool lettuce.