Grilled Pork Tenderloin with Grainy Mustard Vinaigrette
Date: Aug. 8th, 2018 - 1:00 PM
Ingredients
12 oz. green beans
2 tbsp. olive oil, divided
1 1/4 lb. pork tenderloin
3 tbsp. no-salt added grainy mustard
2 tbsp. red wine vinegar
1 small shallot, finely chopped
1 tsp. mayonnaise
6 c. baby kale
1 pt. grape tomatoes, cut into halves
Directions
- Toss green beans with 1 teaspoon olive oil and 1/4 teaspoon salt; arrange on one half of large sheet heavy-duty foil. Fold foil over; crimp to seal tightly. Grill, covered, on medium 20 minute.
- Brush pork tenderloin with 2 teaspoons olive oil; season with 1/2 teaspoon each salt and pepper. Grill, covered, on medium until cooked (145°F), turning occasionally, 18 to 20 minutes. Let rest 5 minutes; slice.
- Whisk together grainy mustard, red wine vinegar, shallot, 1 tablespoon olive oil, mayonnaise and 1/4 teaspoon salt.
- Toss baby kale and grape tomatoes with half of vinaigrette. Serve with beans, pork and remaining vinaigrette.
