Pork and potato salad with beans

Ingredients:

• 450 g potatoes, peeled and cut into 5 cm pieces.
• 220 g green beans, ends removed, pods cut in half
• 4 tbsp. grainy mustard
• 3 tablespoons extra-virgin olive oil
• 1.5 tsp celery salt
• 2 small pork tenderloins (about 800 g total)
• 1/4 cup mayonnaise
• 3 tbsp sour cream
• 1 tbsp chopped fresh tarragon or parsley
• Juice of 1 lemon + 1 tsp. grated zest
• A quarter of a red onion, thinly sliced

Preparation:

1. Preheat oven to grill mode.
2. Place the potatoes in a saucepan, cover with cold water, and salt the water. Bring to a boil over medium heat and simmer until tender, about 10 minutes. Transfer with a slotted spoon to a colander. Add the green beans to the boiling water and simmer until crisp-tender, about 3 minutes. Transfer to the colander with the potatoes, rinse under cold water, and pat dry.
3. Meanwhile, combine 3 tablespoons of mustard, olive oil, and celery salt in a bowl and rub the pork with the mixture. Grill on a foil-lined baking sheet until golden brown, 7-8 minutes; flip and grill for another 2-3 minutes. Let rest for 5 minutes before slicing.
4. In a bowl, combine the mayonnaise, sour cream, remaining 1 tablespoon mustard, tarragon, lemon juice and zest, 1/2 teaspoon salt, and black pepper to taste. Add the potatoes, green beans, and onion, season with salt and pepper, and toss to combine. Slice the pork and serve with potato salad.