Roasted pork and lentil salad

This is another recipe I took from Real Simple magazine; I modified it only slightly, of course.  Lentils are a great way to get fiber into your diet, plus they are tasty :)

2 lb pork tenderloin roast
1 cup lentils, rinsed
1 honeycrisp apple cut into 1/2" pieces
1 celery stalk, thinly sliced
1/4 cup chopped fresh parsley
2 tbs fresh lemon juice
2 tbs salted butter
2 tbs olive oil
2 tbs balsamic vinegar
2 tbs brown sugar
kosher salt
black pepper


Heat the oven to 400 degrees. Bring 4 cups of water to a boil.  Add the lentils and 1 tbs of salt and reduce to a simmer.  Cook for 20-30, stirring occasionally, until the lentils are tender.  While the lentils cook, heat butter in a dutch oven or heavy, oven proof skillet. Pat the pork roast dry and season it with salt and pepper. Place the pork roast in the skillet, fatty side down, and cook on medium high heat for 6 minutes (leave it alone; it won't burn). Turn the roast over, and cook for another 6 minutes. Cover it and place it in the oven for 20-25 minutes to finish cooking through.  If you have a meat thermometer, the approved internal temperature for pork is 140 degrees, but I like to go to about 150.  Mix up the balsamic vinegar and brown sugar in a little bowl.  Baste the meat with it twice in the last five minutes of cooking.
Once the lentils are tender, rinse them with cold water and drain.  Place them in a medium bowl with the chopped apple, celery, parsley, lemon juice, olive oil, and 1/4 tsp each of salt and pepper.  Toss until mixed. 
Slice the pork and serve with the lentil salad. Sweet tea also makes a fabulous accoutrement ;)