SHARE a healthy summer meal of Grilled Pork & Green Beans with Mustard Vinaigrette!
Grilled Pork & Green Beans with Mustard Vinaigrette
Summer cooking has so many advantages! A pork tenderloin can be turned into something special when it’s grilled to perfection and drizzled with a simple and flavorful mustard vinaigrette. While the grill is hot, you can easily toss green beans with olive oil and seasonings and char them on a disposable aluminum grill pan at the same time. So easy! Toss salad greens, tomatoes, and whatever else your heart desires, with the remaining vinaigrette and you have a complete healthy meal. If you have heartier appetites to satisfy, add some additional side dishes to round things out.
Be Kind to Pork!
I grew up in an era where cooking pork to a slightly pink tinge was just not done. But I assure you, that was a different time. Bottom line – you need to use a meat thermometer. That’s how you can be sure you will end up with tender, juicy (and safe) pork tenderloin. All you have to do is brush the pork tenderloin with olive oil, add a sprinkle of salt & pepper and grill for 18-20 minutes, or until you reach 145 degrees. Let rest for 5 minutes, then slice (using a diagonal cut to get larger slices) and drizzle with the vinaigrette. You can make the vinaigrette while you’re grilling. Or if you prefer sipping a cold one outside while tending the grill, make it before grilling the meat.
FYI – I decided to saute the shallots in a little olive oil before adding them to the vinaigrette. This is totally optional. I have found shallots can be strong at times, so a quick saute keeps them from being overpowering.
Leftovers & Other Ideas
If there are any leftovers, they are great served in a salad. When you think about it, this recipe is essentially a deconstructed salad. This grilled pork tenderloin would also be a great addition to an appetizer buffet. Especially where appetizers are being enjoyed as a main course. I think the pork is equally enjoyable served warm, at room temperature, or chilled, along with the mustard vinaigrette. Inside secret – my hubby does not share my taste for cold/room temperature meat, but that just leaves more for me!
I hope you enjoy this easy, healthy meal!
Grilled Pork Tenderloin with Mustard Vinaigrette
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
Instructions
- 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.
This looks like a wonderful healthy summer meal! I would be a little scared to grill pork because my grill doesn’t seem to control the heat very well. The picture turned out very well:-)
The key is a meat thermometer. Just check the meat early and pull it once you hit 145 degrees and all will be good! 👍