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
• Dijon mustard

  2 tablespoons, divided
• White wine vinegar

  1 1/2 tablespoons
• Olive oil

  3 tablespoons, divided
• Garlic powder

  1/2 teaspoon
• 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 whisk 1 tablespoon Dijon, the vinegar, 2 tablespoons olive oil, a pinch of salt, and plenty of black pepper in a lidded container.
2. Cook the potatoes in well-salted boiling water at home until just tender, 10 to 12 minutes; lift them into the vinaigrette while warm, then boil the green beans separately for 2 to 3 minutes, rinse under cold water until cool, dry well, and refrigerate the beans in a separate container or bag.
3. Toss the dressed potatoes with the radishes, shallot, and parsley, then cover and refrigerate overnight; keep the raw pork tenderloin sealed separately in a leakproof bag or container in the refrigerator until departure.
4. For transport, pack the chilled potato salad, separate green beans, and sealed raw pork in a cooler with plenty of ice or ice packs so the pork stays below 40°F until grilling.
5. At the park, light the charcoal and let it ash over for 20 to 30 minutes, then set up a two-zone grill with hot coals on one side and a cooler side on the other; meanwhile, pat the pork dry and rub it with 1 tablespoon Dijon, 1 tablespoon olive oil, garlic powder, herbes de Provence, salt, and pepper.
6. 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 and cook until the center reaches 145°F, about 4 to 8 minutes more.
7. Transfer the pork to a clean board and rest for 5 to 10 minutes; while it rests, toss the chilled green beans into the potato salad and adjust with a little extra vinegar, salt, or pepper if needed.
8. Slice the pork into medallions and plate with the green bean potato salad, spooning any resting juices over the meat for a rustic French picnic finish.