Pork Tenderloin with Herbs and Creamy Yogurt Pasta Salad | RICARDO

Name: Pork Tenderloin with Herbs and Creamy Yogurt Pasta Salad | RICARDO
Total time: 50 min
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

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