1/2 cup olive oil
1/2 cup apple cider vinegar
1/3 cup Dijon mustard
1/4 cup honey
3 tablespoons prepared horseradish
2 tablespoons minced garlic
1. Place tenderloin in resealable plastic food storage bag. Mix together remaining ingredients; pour over pork. Marinate in refrigerator for 2 hours.
2. Heat grill to medium. Remove pork from the marinade and lightly pat dry. Grill tenderloin for 18 to 30 minutes until internal temperature reaches 145°F to 160°F, turning occasionally. Let stand 10 minutes before slicing to serve.
1 cup rice wine vinegar
1/3 cup olive oil
1/3 cup honey
1 tablespoon fresh squeezed lemon juice
6 oz. fresh green beans, sliced 3/4-inch thick
6 oz. fresh yellow wax beans, sliced 3/4-inch thick
1/2 cup baby arugula
4 oz. (1 cup) goat cheese
2 oz. thinly sliced prosciutto, torn into bite-size pieces
1. Whisk together vinegar, olive oil, honey, and lemon juice; set aside. Boil green and wax beans in salted water for 2 to 3 minutes until green beans are bright green. Remove from salted water and place in ice water to stop cooking; drain and toss with arugula and vinaigrette in large bowl. Season with salt and pepper
2. Divide beans between 4 plates; top with goat cheese and prosciutto. Slice pork and arrange on plates for serving.