Grilled Pork Tenderloin with Grainy Mustard Vinaigrette

Name: Grilled Pork Tenderloin with Grainy Mustard Vinaigrette
Prep time: 5 min
Total time: 35 min
Yield: 4 serving(s)
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

By The Good Housekeeping Test KitchenPublished: Jul 28, 2017

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grilled pork tenderloin with green beans and colorful tomatoes

Danielle Occhiogrosso Daly

Yields:

4 serving(s)

Active Time:

5 mins

Total Time:

35 mins

Whole, unprocessed ingredients (hello, kale and plum tomatoes!) and lean tenderloin make for a heart-healthy dish.

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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 cups baby kale
1 pt. grape tomatoes, cut into halves

Directions

1. Step 1Toss 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.
2. Step 2Brush 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.
3. Step 3Whisk together grainy mustard, red wine vinegar, shallot, 1 tablespoon olive oil, mayonnaise and 1/4 teaspoon salt.
4. Step 4Toss baby kale and grape tomatoes with half of vinaigrette. Serve with beans, pork and remaining vinaigrette.