Easy pork tenderloin with baby potatoes and green beans

Written By ANNA Test Kitchen

A wonderful pork recipe you can have hot or cold. You can decide, if you wish to enjoy it hot, just eliminate the ice bath.

Ingredients

1 (12-ounce) pork tenderloin

1⁄2 pound green beans, trimmed, sliced lengthwise

1 pound baby potatoes, halved

Sea salt and freshly ground pepper, to taste

Grainy Dijon vinaigrette

1 tablespoon grainy Dijon mustard

2 tablespoons regular Dijon mustard

1 tablespoon white wine vinegar

3 tablespoons canola oil

1 teaspoon sugar

Preparation

For vinaigrette, whisk together all ingredients in small bowl. Cover and chill.

Preheat oven to 375°F. Season pork with salt and pepper; 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 2 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. Season with salt and pepper. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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