Crispy Pork Tenderloin with Coconut

Ingredients

• 2 Quebec pork tenderloins of 7½ oz (225 g) each
• 3 tbsp. 45 mL olive oil
• 1½ cups 375 mL shredded coconut
• 1 tbsp. 15 mL Dijon mustard
• Salt and freshly ground pepper, to taste

Dressing and salad

• ¼ cup 60 mL plain yogurt
• 1 tbsp. 15 mL Dijon mustard
• 1 tbsp. 15 mL lemon juice
• 3 tbsp. 45 mL olive oil
• 1½ cups 375 mL red cabbage, thinly sliced with a mandolin
• 2 oranges, peeled with outer pith removed and cut into chunks
• 6 Brussels sprouts, leaves separated, and parboiled for 30 seconds
• 1 cup 250 mL green beans, parboiled and chilled