Grilled Pork Tenderloin with Grainy Mustard Vinaigrette ~ Heart Healthy

What makes this dinner so heart-healthy? Whole - not processed - ingredients. Lean protein from pork. Filling fiber and antioxidants from veggies. Limited saturated fat and sodium.
(serves 4)

Pork:
12 oz. haricot vertes* (French green beans)
3 t. EVOO, divided
3/4 t. kosher* salt, divided
1 (1&1/4 lb.) pork tenderloin
1/2 t. freshly* ground pepper

Vinaigrette:
3 T. no salt added whole grain mustard
2 T. red wine vinegar
1 small shallot, finely chopped
1 T. EVOO
1 t. mayonnaise
1/4 t. kosher* salt

Salad:
6 cups baby kale
1 pt. grape tomatoes, cut into halves

Toss the green beans with 1 T. olive oil and 1/4 t. salt; arrange on one half of a large sheet of heavy-duty foil. Fold foil over; crimp to seal tightly. Grill, covered, on med. 20 min. Brush the pork tenderloin with 2 T. olive oil, season with 1/2 t. each S&P. Grill, covered, on med. until cooked (145 degrees), turning occasionally, 18-20 min. Let rest 5 min. Slice. Whisk together all vinaigrette ingredients in a small bowl. Toss the kale and grape tomatoes with half of the vinaigrette. Serve with beans, pork and remaining vinaigrette.

"No one needs you more than YOU do!!"

Love,

Machete Milletti