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Balsamic-Glazed Pork With Lentils
- 1 cup green lentils, rinsed
- 2 tablespoons kosher salt and black pepper
- 2 tablespoons balsamic vinegar
- 3 tablespoons brown sugar
- 1 olive oil
- 1 1 1/4-pound pork tenderloin
- 1 red apple, cut into 12-inch pieces
- 1/4 cup celery stalk, thinly sliced
- 2 tablespoons fresh flat-leaf parsley leaves
Directions:View on Real Simple
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