Crispy Pork Tenderloin with Coconut

Ingredients

• 2 of 7 1/2 oz each 2 of 225 g each Quebec pork tenderloins
• 3 tbsp. 45 ml olive oil
• 1 1/2 cup 375 ml shredded coconut
• 1 tbsp. 15 ml Dijon mustard
• Salt and freshly ground pepper, to taste

Ingredients for dressing and salad

• 1/4 cup 60 ml plain yogurt
• 1 tbsp. 15 ml Dijon mustard
• 1 tbsp. 15 ml lemon juice
• 3 tbsp. 45 ml olive oil
• 1 1/2 cup 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