Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $8.29
• Kroger® Fresh French Green Beans Bag

  6 oz $4.89
• Private Selection® Petite Gold Gourmet Potatoes

  12 oz $2.99
• Kroger® Radishes

  4 radishes $2.49
• Shallots

  1 small shallot $4.49
• Parsley

  2 tablespoons chopped $1.89
• Garlic

  1 clove, grated or minced $0.79
• Dijon mustard

  2 tablespoons, divided
• White wine vinegar

  1 1/2 tablespoons
• Olive oil

  3 tablespoons, divided
• Herbes de Provence or dried thyme

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. The night before, halve the petite potatoes, trim the green beans, thinly slice the radishes and shallot, chop the parsley, and mix 1 tablespoon Dijon, the vinegar, 2 tablespoons olive oil, a pinch of salt, and plenty of black pepper in a bowl.
2. Cook the potatoes in well-salted boiling water at home until just tender, 10 to 12 minutes; add the green beans for the last 2 to 3 minutes so they stay bright and crisp-tender, then drain well and cool for 5 minutes.
3. Toss the warm potatoes and green beans with the vinaigrette, radishes, shallot, and parsley; cover and refrigerate overnight, then pack in a cooler for the park.
4. At the park, light the charcoal and set up a two-zone grill with hot coals on one side and a cooler side on the other; while the grill heats, pat the pork dry and rub it with 1 tablespoon Dijon, 1 tablespoon olive oil, the garlic, herbes de Provence, salt, and pepper.
5. Grill the pork over direct heat, turning every few minutes, until browned on all sides, about 10 to 12 minutes; move it to the cooler side, cover if possible, and cook until the center reaches 145°F, about 4 to 8 minutes more.
6. Transfer the pork to a board and rest for 5 to 10 minutes; meanwhile, stir the potato salad and adjust with a little extra vinegar, salt, or pepper if needed.
7. Slice the pork into medallions and plate with the chilled green bean potato salad, spooning any pork juices over the meat for a rustic picnic finish.