Pork tenderloin with pancetta and green lentils

Rinse the lentils in cold water and place them in a saucepan. Add the carrot, garlic, shallot, part of the thyme, bay leaf, and celery stalks. Cover with water and simmer until the lentils are cooked 'al dente', about 18 minutes. Drain the contents of the saucepan and remove the thyme, bay leaf, and celery stalks. Cut the carrot, garlic, and shallot into small cubes (approx. 0.5 cm).

Mix the chopped vegetables with the cooked lentils. Add the red wine vinegar, olive oil, basil, chives, and chopped parsley. Mix well and season with salt and pepper to taste.

Preheat the oven to 190 °C. On a cutting board, arrange the pancetta slices so they overlap slightly. Season with pepper and sprinkle with the remaining thyme leaves. Place a portion of pork tenderloin on the pancetta and roll tightly. Repeat the procedure for the other 3 portions.