BBQ pork tenderloin with stewed lentils and cabbage

Ingredients:

• 1 pork tenderloin (about 600 g)
• 3 tablespoons extra-virgin olive oil
• 1/4 cup barbecue sauce
• 1 small onion, chopped
• 1 large stalk celery, chopped
• 3-4 sprigs of thyme
• 1 can (425 g) canned lentils, rinsed
• 2 cups frozen chopped kale, thawed
• 1/4 cup pickled hot cherry peppers, coarsely chopped, + 2-3 tablespoons brine
• 2 cloves garlic, finely chopped
• Cornbread for serving

Preparation:

1. Preheat oven to 230°C.
2. Season the pork with 1/2 teaspoon salt and black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 6-8 minutes. Transfer to a rimmed baking sheet and brush with about half the barbecue sauce.
3. Bake, brushing with the remaining barbecue sauce twice more, until the pork is cooked through and an instant-read thermometer inserted into the center of the tenderloin registers 130°F to 140°F (57°C to 60°C), 15 to 20 minutes. Transfer to a cutting board and let rest for 5 minutes.
4. Meanwhile, return the skillet to medium heat and add the remaining 2 tablespoons olive oil, onion, celery, and thyme; season with salt. Cook, stirring, until softened, 3 to 5 minutes.
5. Add the lentils and kale and cook, stirring, until the kale is bright green and heated through, another 2 minutes. Add 1/4 cup water and cook until the pan is dry. Add the cherry peppers, 2 tablespoons of the brine from the jar, and the garlic. Cook until the garlic is softened, 1 to 2 minutes; add more salt and drizzle with the remaining 1 tablespoon of brine if needed.
6. Divide the lentil mixture among plates. Slice the pork and arrange it among the lentils; serve with cornbread.