Directions

1. Heat grill to medium setting.
2. Toss green beans with 1 teaspoon olive oil and 1/4 teaspoon salt; arrange on one half of large sheet heavy-duty foil. Fold foil over; crimp to seal tightly. Grill, covered, for 20 minutes.
3. Meanwhile, brush pork tenderloin with 2 teaspoons olive oil; season with 1/2 teaspoon each salt and pepper. Grill, covered, until cooked (145°F), turning occasionally, 18 to 20 minutes. Let rest 5 minutes; slice.
4. Whisk together mustard, red wine vinegar, shallot, 1 tablespoon olive oil, mayonnaise and 1/4 teaspoon salt.
5. Toss baby kale and grape tomatoes with half of vinaigrette. Serve with beans, pork and remaining vinaigrette.