Pork Tenderloin with Herbs and Creamy Yogurt Pasta Salad | RICARDO

Ingredients

• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) lemon juice
• 1 tbsp parsley leaves, finely chopped
• 1 tbsp mint leaves, finely chopped
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1 garlic cloves, finely chopped
• 1 pork tenderloin, about 1 lb (450 g), (see note)
• 1/2 lb (225 g) green beans, trimmed and cut into 1/2 inch (1.5 cm) pieces
• 3/4 lb (340 g) pasta shells or other short pasta
• 3/4 cup (180 ml) 10% plain yogurt (see note)
• 1/2 cup (60 g) feta cheese, crumbled
• 3 tbsp (45 ml) olive oil
• 1 lemon, zest finely grated
• 2 tbsp (30 ml) lemon juice
• 1/4 cup (35 g) pitted kalamata olives, coarsely chopped
• 3 tbsp parsley leaves, torn, plus more for serving
• 3 tbsp mint leaves, torn, plus more for serving
• 1 shallot, thinly sliced