Ingredients

1 pound precut fresh carrot sticks
5 1/2 tablespoons olive oil, divided
1 (1 1/4-pound) pork tenderloin
2 tablespoons Dijon mustard, divided
1/4 cup fine dry bread crumbs
2 garlic cloves, smashed
2 fresh thyme sprigs
2 (15-ounce) cans lentils, rinsed and drained
2/3 cup reduced-sodium chicken broth

Directions

1. Preheat oven to 425°F with rack in middle.
2. Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
3. Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
4. Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
5. Transfer pork to pan with carrots and roast until carrots are browned and tender, about 15 to 22 minutes, or until an instant-read thermometer inserted into center of meat registers 140 to 145°F.
6. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
7. While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through.
8. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.

Serves 4.