Pork with Potato-Bean Salad Recipe

Name: Pork with Potato-Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Yukon gold potatoes, peeled and cut into 2-inch chunks; Kosher salt; 1/2 pound green beans, trimmed and halved; 4 tablespoons whole-grain mustard; 3 tablespoons extra-virgin olive oil; 1 1/2 teaspoons celery salt; 2 small pork tenderloins (about 1 3/4 pounds total); 1/4 cup mayonnaise; 3 tablespoons sour cream; 1 tablespoon chopped fresh tarragon or parsley; Juice of 1 lemon, plus 1 teaspoon grated zest; Freshly ground pepper; 1/4 red onion, thinly sliced

Servings: persons

1 pound Yukon gold potatoes, peeled and cut into 2-inch chunks
Kosher salt
1/2 pound green beans, trimmed and halved
4 tablespoons whole-grain mustard
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons celery salt
2 small pork tenderloins (about 1 3/4 pounds total)
1/4 cup mayonnaise
3 tablespoons sour cream
1 tablespoon chopped fresh tarragon or parsley
Juice of 1 lemon, plus 1 teaspoon grated zest
Freshly ground pepper
1/4 red onion, thinly sliced

1
Preheat the broiler.
2
Cover the potatoes with cold water in a saucepan and salt the water.
3
Bring to a boil over medium-high heat and cook until tender, about 10 minutes.
4
Transfer to a colander with a skimmer or slotted spoon.
5
Add the green beans to the boiling water and cook until crisp-tender, about 3 minutes.
6
Transfer to the colander with the potatoes, run under cold water and pat dry.
7
Meanwhile, mix 3 tablespoons mustard, the olive oil and celery salt in a bowl and rub over the pork.
8
Broil on a foil-lined broiler pan until golden brown, 7 to 8 minutes; flip and broil until cooked through, 2 to 3 more minutes.
9
Let rest 5 minutes before slicing.
10
Mix the mayonnaise, sour cream, the remaining 1 tablespoon mustard, the tarragon, lemon juice and zest, 1/2 teaspoon salt, and pepper to taste in a bowl.
11
Add the potatoes, green beans and onion; season with salt and pepper, and toss.
12
Slice the pork and serve with the potato salad.
13
Per serving: Calories 588; Fat 30 g (Saturated 7 g); Cholesterol 141 mg; Sodium 939 mg; Carbohydrate 29 g; Fiber 3 g; Protein 49 g
14
Photograph by Antonis Achilleos

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound Yukon gold potatoes, peeled and cut into 2-inch chunks, Kosher salt, 1/2 pound green beans, trimmed and halved, 4 tablespoons whole-grain mustard, and more.

Yes, Pork with Potato-Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pork with Potato-Bean Salad

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