In a bowl, whisk together lemon juice, lemon zest, minced garlic, honey, Dijon mustard, olive oil, salt, and pepper until smooth.

Place the pork tenderloin in a resealable bag and pour the marinade over it. Refrigerate for at least 30 minutes or up to overnight.

Heat your grill to medium-high (400°F/200°C), ensuring grates are clean and lightly oiled.

Remove the pork from marinade (discard leftover marinade). Grill for 6-8 minutes per side until the internal temperature reaches 145°F (63°C).

Toss green beans with olive oil, salt, and pepper. During the last few minutes of grilling, place them on indirect heat until tender yet crisp (about 5-7 minutes).

Let the pork rest for 5 minutes before slicing into medallions. Plate with charred green beans and garnish with fresh herbs.