Grilled Pork Tenderloin with Mustard Vinaigrette
This grilled pork tenderloin is paired with crisp green beans, fresh baby kale, and juicy grape tomatoes, all brought together with a tangy grainy mustard vinaigrette. The combination of smoky grilled pork and bright, fresh vegetables creates a balanced meal that's simple enough for weeknights yet impressive enough for entertaining.
Ingredients
- 12 ounces green beans
- 2 tablespoons olive oil, divided
- 1 1/4 pounds pork tenderloin
- 3 tablespoons no-salt-added grainy mustard
- 2 tablespoons red wine vinegar
- 1 small shallot, finely chopped
- 1 teaspoon mayonnaise
- 6 cups baby kale
- 1 pint grape tomatoes, halved
- Kosher salt and black pepper, to taste
Instructions
- Preheat the grill to medium heat.
- Toss the green beans with 1 teaspoon olive oil and 1/4 teaspoon kosher salt. Place the beans on one half of a large sheet of heavy-duty foil. Fold the foil over and crimp the edges tightly to seal.
- Place the foil packet on the grill, cover, and cook for approximately 20 minutes until the green beans are tender.
- Brush the pork tenderloin with 2 teaspoons olive oil and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Place the pork tenderloin on the grill and cook, covered, turning occasionally, until the internal temperature reaches 145°F, about 18 to 20 minutes.
- Transfer the pork to a cutting board and allow it to rest for 5 minutes before slicing.
- In a small bowl, whisk together the grainy mustard, red wine vinegar, shallot, remaining 1 tablespoon olive oil, mayonnaise, and 1/4 teaspoon kosher salt until well combined.
- In a large bowl, toss the baby kale and grape tomatoes with half of the mustard vinaigrette.
- Arrange the sliced pork tenderloin, grilled green beans, and dressed salad on serving plates.
- Drizzle the remaining vinaigrette over the pork and vegetables before serving.
Serving Tips
Serve this grilled pork tenderloin with crusty bread, roasted potatoes, or a simple rice pilaf for a complete meal. The mustard vinaigrette also works well as a dressing for additional grilled vegetables. For extra freshness, garnish with chopped parsley or a squeeze of lemon just before serving.
