Pork tenderloin with pancetta and green lentils

Rinse the lentils in cold water, place them in a saucepan, add carrots, garlic, shallots, thyme, bay leaf, and celery stalks, cover with water, and cook until the lentils are al dente, approximately 18 minutes. Drain the contents of the saucepan and discard the thyme, bay leaf, and celery stalks. Dice the carrots, garlic, and shallots into 0.5cm cubes.

Mix the diced vegetables with the lentils, add wine vinegar, olive oil, chopped basil, chives, and parsley, and mix well. Season with salt and pepper to taste.

Preheat the oven to 190 °C.