Recipe: Easy Pork Tenderloin, Potatoes and Green Beans
Pork Tenderloin — is one of the best-kept secrets—tender, quick to cook, and incredibly versatile. We’ve paired it with a simple, flavour-packed recipe you can make tonight and enjoy again tomorrow. Slice it warm for dinner, then enjoy as leftovers or tucked into salads, or grain bowls (pork tenderloin available raw in the meat dept).
RECIPE: Easy Pork Tenderloin, Potatoes and Green Beans
1 (12-ounce) Summerhill’s Own Pork Tenderloin
½ pound Summerhill's Organic Green Beans, thawed
1 pound Yukon Baby Potatoes, halved
Sea salt and freshly ground pepper, to taste
Grainy Dijon Vinaigrette
1 tablespoon Kozliks Triple Crunch Mustard
2 tablespoons Maille Dijon Mustard
1 tablespoon white wine vinegar
3 tablespoons canola oil
1 teaspoon honey
For vinaigrette, whisk together all ingredients in small bowl. Cover and chill.
For pork tenderloin, preheat oven to 375°F. Season pork with salt and pepper, place on parchment-lined baking sheet; 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 1 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. Serves 4.
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