Roasted Pork Tenderloin with Lentils and Merlot Vinaigrette

Ingredients

• 3/4 cup olive oil
• 1 small fennel bulb, finely diced
• 1 small onion, finely diced
• 1 small carrot, finely diced
• 1 small celery, finely diced
• 1 cup Le Puy lentils (7 1/2 ounces)
• 1 1/2 cups Merlot
• 2 tablespoons red wine vinegar
• Salt and freshly ground pepper
• Two 1-pound pork tenderloins, well trimmed and halved crosswise
• 1 teaspoon ground cumin
• 1 teaspoon ground fennel

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