Grilled Pork Tenderloin with Grainy Mustard Vinaigrette
Ingredients
- 12 oz green beans
- 2 Tbsp olive oil
- Kosher salt
- pepper
- 1½ 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 pint grape tomatoes, cut into halves
Instructions
- Heat grill on medium. Toss green beans with 1 tsp oil and ¼ tsp salt; arrange on one half of large sheet heavy-duty foil. Fold foil over; crimp to seal tightly. Grill, covered until just tender, about 15 minutes.
- Brush pork with 2 tsp oil and season with ½ tsp each salt and pepper, place on the other side of grill and cook, covered, until an instant read thermometer registers 140°F, 18 to 20 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing.
- Meanwhile, whisk together mustard, vinegar, shallot, mayonnaise and remaining 1 Tbsp oil and ¼ tsp salt.
- Toss kale and tomatoes with half of vinaigrette. Serve with beans, pork and remaining vinaigrette.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
290
|
290
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 32 | 32 |
| Carb (g) | 11 | 11 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 595 | 595 |
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