Pork with Potato-Bean Salad

Ingredients

• 1.5 teaspoons celery salt 
• 1 tablespoon tarragon fresh chopped
• 0.5 pound green beans trimmed halved
• 1  juice of lemon grated
• 4 servings kosher salt 
• 0.3 cup mayonnaise 
• 3 tablespoons olive oil extra-virgin
• 4 servings pepper freshly ground
• 2 small pork tenderloins 
• 0.3  onion red thinly sliced
• 3 tablespoons cup heavy whipping cream sour
• 4 tablespoons whole-grain mustard 
• 1 pound yukon gold potatoes peeled cut into 2-inch chunks

Equipment

• bowl
• sauce pan
• aluminum foil
• broiler
• slotted spoon
• colander
• skimmer
• broiler pan

Directions

1. 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.
2. Transfer to a colander with a skimmer or slotted spoon.
3. Add the green beans to the boiling water and cook until crisp-tender, about 3 minutes.
4. Transfer to the colander with the potatoes, run under cold water and pat dry.
5. 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.
6. Let rest 5 minutes before slicing.
7. 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.
8. Add the potatoes, green beans and onion; season with salt and pepper, and toss. Slice the pork and serve with the potato salad.
9. Photograph by Antonis Achilleos