Pork Tenderloin with Green Bean Salad
Green Bean Salad with Spicy Buttermilk Dressing
- ½ lb green beans or haricots verts
- ¼ lb yellow beans
- ¼ lb cooked and shelled edamame beans
- ¼ lb raw sugar snap peas
- (beans can be any combination or weight of the above)
- 1 tbs finely minced shallot
- 1 sprig fresh mint, leaves only roughly torn
- ½ C. Toasted pecan pieces
- ½ C. Buttermilk
- 2 tbsp olive oil
- 2 tsp lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Set aside a medium bowl filled with water, a tsp of salt and several cups of ice.
Boil a large pot of salted water (1 tbs salt). Add green and yellow beans, boil 3 minutes. Remove beans from water and plunge into ice water. This will stop the beans from cooking. If you like the beans more tender, boil a bit longer. Allow to cool. Drain and dry.
Whisk dressing ingredients together (or shake in jar).
Toss all salad ingredients in a large bowl. Add a little dressing. Toss, taste and then adjust amount of dressing desired.
Grilled Pork Tenderloin
- 2 pork tenderloins (1 ½ to 2 lbs each)
- Salt and pepper
- *optional 2 tbs yellow mustard
- *dry rub of choice
- *teriyaki marinade of choice
- *1 tbs minced onion
- *1 or 2 cloves of garlic minced
Heat grill to approximately 375 degrees. Salt and pepper both sides of tenderloin.
*If you’re using dry rub, painting the meat with mustard helps the dry rub stick. Apply dry rub over mustard.
*Teriyaki style: mix onion and garlic with 1/3 C. teriyaki. Paint tenderloin with sauce.
Place tenderloins on grill. Grill 10 minutes per side. Should get a nice char. Check temperature with internal thermometer. It is beautifully finished at 140-145 degrees. Allow to rest 10 minutes before serving.