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1
Whisk 2 cups cold water, 1 tablespoon vinegar, 1 teaspoon each sugar and salt, and pepper to taste in a bowl.
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2
Prick the pork a few times with a fork, then soak in the brine 15 minutes; remove and pat dry.
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3
Meanwhile, bring a saucepan of salted water to a boil.
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4
Add the green and wax beans and cook until crisp-tender, 4 minutes.
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5
Add the bell pepper and corn; cook 1 minute.
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6
Drain the vegetables, rinse under cold water and pat dry.
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7
Transfer to a bowl and add the kidney beans.
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8
Season the pork with salt and pepper.
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9
Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat.
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10
Add the pork and cook until golden, about 4 minutes per side; transfer to a plate.
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11
Wipe out the skillet; heat the remaining 1 tablespoon olive oil over medium heat.
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12
Add the shallot and cook 3 minutes.
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13
Add the remaining 2 tablespoons vinegar and cook until absorbed.
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14
Whisk in 1/2 cup water, half of the parsley, the mustard, the remaining 1/2 teaspoon sugar, and salt to taste.
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15
Simmer 3 minutes, then toss with the vegetables.
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16
Add the remaining parsley and season with salt and pepper.
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17
Per serving: Calories 370; Fat 12 g (Saturated 3 g); Cholesterol 79 mg; Sodium 276 mg; Carbohydrate 28 g; Fiber 12 g; Protein 37 g
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18
Photograph by Christopher Testani
