Pork with Potato-Bean Salad

• 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

gold potatoes, kosher salt, green beans, wholegrain mustard, extravirgin olive oil, celery salt, pork, mayonnaise, sour cream, tarragon, lemon, freshly ground pepper, red onion

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-with-potato-bean-salad-recipe.html (may not work)