Easy pork tenderloin with baby potatoes and green beans
A wonderful pork recipe you can have hot or cold. You can decide, if you wish to enjoy it hot, just eliminate the ice bath.
Ingredients
1 (12-ounce) pork tenderloin
1⁄2 pound green beans, trimmed, sliced lengthwise
1 pound baby potatoes, halved
Sea salt and freshly ground pepper, to taste
Grainy Dijon vinaigrette
1 tablespoon grainy Dijon mustard
2 tablespoons regular Dijon mustard
1 tablespoon white wine vinegar
3 tablespoons canola oil
1 teaspoon sugar
Preparation
For vinaigrette, whisk together all ingredients in small bowl. Cover and chill.
Preheat oven to 375°F. Season pork with salt and pepper; bake 20 minutes or until internal temperature reaches 155°F, turning once. Remove from oven and rest for 20 minutes, then slice. Set aside.
Meanwhile, in large saucepan of boiling salted water, add potatoes and cook 5 minutes, now add green beans and cook 2 more minutes. Transfer both with slotted spoon to large bowl of ice water; drain and pat dry. Set aside.
To assemble, combine green beans and potatoes in large bowl. Add dressing and mix well. Arrange on large platter and top with pork slices. Season with salt and pepper. Serves 4.
