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12 oz green beans, trimmed

2 TBSP EVOO, divided

Kosher salt and pepper

1 pork tenderloin (1 ¼ lbs)

3 TBSP no-salt-added whole grain mustard

2 TBSP apple cider vinegar

1 small shallot, finely chopped

1 tsp Walden Farms mayo

6 cups baby kale

1 pint grape or cherry tomatoes, halved

 

  1. Heat grill to medium. In bowl, toss green beans with 1 tsp EVOO and ¼ tsp salt; arrange beans on half of large sheet of heavy-duty foil. Fold foil over; crimp to seal tightly. Cover and grill 20 minutes.
  2. Meanwhile, brush pork tenderloin with 2 tsp EVOO; season with ½ tsp each salt and pepper. Cover and grill, turning occasionally, until it registers 145˚F, 18 to 20 minutes. Let rest 5 minutes before slicing.
  3. Make vinaigrette:
    Whisk together mustard, vinegar, shallot, mayonnaise, remaining 1 TBSP EVOO and ¼ tsp salt.
  4. Toss kale and tomatoes with half of vinaigrette. Serve with grilled beans, pork and remaining vinaigrette.

 

Serves 4

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