Colby Garrelts' Grilled Pork Loin With Green Bean Salad

• For the pork loin:
• 1 boneless center cut pork loin
• 1/2 cup olive oil
• 1/2 cup apple cider vinegar
• 1/3 cup Dijon mustard
• 1/4 cup honey
• 3 tablespoons prepared horseradish
• 2 tablespoons minced garlic
• For the salad:
• 1/2 cup rice wine vinegar
• 1/3 cup olive oil
• 1/4 cup honey
• 1 tablespoon fresh lemon juice
• 12 ounces green beans
• 1/2 to 1 cups baby arugula, loosely packed
• 4 ounces goat cheese
• 2 ounces thinly sliced prosciutto, torn into bite-sized pieces

1. Marinate: Place fresh pork loin in resealable plastic food storage bag. Mix together remaining ingredients; pour over pork loin. Marinate in refrigerator for 2 hours.
2. Heat grill to medium. Remove pork loin from the marinade and lightly pat dry. Grill the pork loin for 18 to 20 minutes per pound, or until the internal temperature reaches 145u0b0F to 160u0b0F, turning occasionally. Let stand 10 minutes before slicing to serve.
3. Make the salad: Whisk together vinegar, olive oil, honey, and lemon juice; set aside. Boil green beans in salted water for 2 to 3 minutes, until green beans are bright green. Remove from water and place in ice water to stop cooking; drain and toss with arugula and vinaigrette in large bowl. Season with salt and pepper.
4. Divide beans between 4 plates; top with goat cheese and prosciutto. Slice pork loin and arrange on plates for serving.

pork loin, center, olive oil, apple cider vinegar, mustard, honey, horseradish, garlic, salad, rice wine vinegar, olive oil, honey, lemon juice, green beans, baby arugula, goat cheese

Taken from food52.com/recipes/76604-colby-garrelts-grilled-pork-loin-with-green-bean-salad (may not work)