From freezing cold and windy to super sunny with above average temperatures, the weather in February was all over the place. It is on those sunnier days that I start believing that spring is on the way – which means I it won’t be long before I can BBQ without doing the mad dash on and off the balcony in sub-zero temperatures.  This recipe is simple, packed with protein (thanks to a health dose of pulses), and light and refreshing thanks to a boost of lemon flavour.

Lemon-Dijon Pork Tenderloin Lentil Salad

3 tbsp canola oil
3 tbsp Dijon mustard
1 tbsp fresh lemon juice
Salt and pepper

Salad
1 cup lentils
grated lemon zest from one lemon
3 tbsp fresh lemon juice
3 tbsp canola oil
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 orange, red, or yellow bell pepper, diced
1 avocado, diced
1 cup grape or cherry tomatoes, sliced in half
½ tsp of dill
Salt and pepper to taste

1. Season tenderloin with salt and pepper. In a small bowl, mix together canola oil, mustard, lemon juice. Evenly rub over tenderloin and set aside in a bowl to marinate for at least an hour.
2. Bring a medium-sized pot of salted water to a boil. Add lentils and reduce heat to simmer until lentils are tender but not mushy, approximately 10 – 15 minutes depending on the type of lentil. Cooking time for lentils can vary so see instructions on bag. Drain, and immediately rinse with cold water until lentils are cool to the touch.
3. Meanwhile, place pork on BBQ or grill over medium-high heat and close lid. Turn tenderloin and continue grilling until a meat thermometer inserted in the thickest part reads 145 degrees F.
4. Transfer the pork to a cutting board to rest for 5- 10 minutes before slicing.
5. In a small bowl, whisk together lemon zest, lemon juice, canola oil, vinegar, and Dijon mustard. Add drained lentils, peppers, and avocado; season with dlill, salt and pepper. Plate each dish with lentil salad and top with sliced tenderloin. Enjoy!