Preheat oven to 375°F and adjust rack to middle position. Lightly grease a 9x13-inch baking pan with 1 tbsp olive oil. Remove pork tenderloin from package and place on baking pan. Spread 4 oz of TRF Garlic Kraut Mustard on top of the pork loin and then cover with foil and bake for 25 minutes.
Uncover and bake for an additional 10 minutes until the loin reaches 145°F.
Meanwhile, put green beans in a microwave safe dish and cook according to package. Also cook the brown rice and quinoa according to its package.
Remove pork loin from oven when finished and let rest for 3 minutes before slicing. Meanwhile, make a vinaigrette from 3 tbsp of TRF Garlic Kraut Mustard, 2 tbsp olive oil, 2 tbsp red wine vinegar, salt, and pepper. Whisk until mixed.
Rinse/clean 9x13-inch baking pan and put the cooked rice, sliced pork loin, and green beans in the pan. Sprinkle sliced almonds and garnish with vinaigrette. Serve hot.