| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 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
Instructions
- Preheat the broiler. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 10 minutes. Transfer to a colander with a skimmer or slotted spoon. Add the green beans to the boiling water and cook until crisp-tender, about 3 minutes. Transfer to the colander with the potatoes, run under cold water and pat dry.
- Meanwhile, mix 3 tablespoons mustard, the olive oil and celery salt in a bowl and rub over the pork. 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. Let rest 5 minutes before slicing.
- 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. Add the potatoes, green beans and onion; season with salt and pepper, and toss. Slice the pork and serve with the potato salad.
Nutrition Facts
| Calories | 588 |
| Total Fat | 30 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 141 milligrams |
| Sodium | 939 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 3 grams |
| Protein | 49 grams |
Reviews
I used parsley instead of tarragon. Very delicious! Great alternative to regular potato salad!! Will definitely make again!!