Pork Tenderloin with Green Bean Salad

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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
  • Or
  • *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.