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
- 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.
- 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.
- Make vinaigrette:
Whisk together mustard, vinegar, shallot, mayonnaise, remaining 1 TBSP EVOO and ¼ tsp salt.
- Toss kale and tomatoes with half of vinaigrette. Serve with grilled beans, pork and remaining vinaigrette.