pork (2)

Grilled Pork Tenderloin with Grainy Mustard Vinaigrette

Ingredients


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

Cooking Instructions


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

Grilled Pork Tenderloin with Grainy Mustard Vinaigrette

Prep Time: 5 Minutes

Cook Time: 35 Minutes

Total Time: 40 Minutes

Servings: 4

Calories: 342 Per Serving

Meal Type

Nutrition Facts

Calories: 342kcal | Carbohydrates: 11g | Protein: 37g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 258mg | Potassium: 1547mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11612IU | Vitamin C: 148mg | Calcium: 209mg | Iron: 4mg

Applied Diet Types

  • Gluten Free

Ingredients


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

Cooking Instructions


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