Ingredients

1teaspoon dry mustard powder
1/2teaspoon coriander
1/2teaspoon salt, divided
1/4teaspoon black pepper
1tablespoon canola oil
1pork tenderloin (14-16 ounces)
7small shallots (about 12 ounces), peeled and sliced lengthwise
Cooking spray
1pound string beans (green, or wax beans if desired), stem ends trimmed
1/4cup blanched almonds, toasted and chopped (1 1/2 ounces)
1 1/2 teaspoons fresh rosemary, chopped
1/3cup balsamic vinegar
1/2cup flat-leaf parsley, lightly packed and chopped