pork (2)

Grilled Pork Tenderloin with Grainy Mustard Vinaigrette

Grilled Pork Tenderloin with Grainy Mustard Vinaigrette

A heart-healthy dish with unprocessed ingredients that will fill you and your guests!

  • 12 oz green beans
  • 2 tbsp olive oil (divided)
  • 1 1/4 lb pork tenderloin
  • 3 tbsp grainy mustard (no salt added)
  • 2 tbsp red wine vinegar
  • 1 small shallot (finely chopped)
  • 1 tsp mayonnaise
  • 6 cups kale
  • 1 pt grape tomatoes (cut into halves)
  1. Toss green beans with 1 teaspoon olive oil and 1/4 teaspoon salt; arrange on one half of tinfoil. Fold foil over; crimp to seal tightly. Grill, covered, on medium for 20 minutes.

  2. 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, 18-20 minutes. Let rest for 5 minutes, then slice.

  3. Whisk together grainy mustard, red wine vinegar, shallot, 1 tablespoon olive oil, mayonnaise, and 1/4 teaspoon salt.

  4. Toss kale and grape tomatoes with half of the vinaigrette. Serve with green beans, pork and remaining vinaigrette.

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