Mustard-Glazed Pork Tenderloin with Arugula Salad

1 октября, 2025 Gluten-FreeMain DishesPorkWeekday Recipes Автор: admin

Ингредиенты

  • 3 tbsp (45 ml) Dijon mustard
  • 1 tbsp (15 ml) honey
  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (15 ml) apple cider vinegar
  • ¼ tsp red pepper flakes
  • 2 pork tenderloins, about ¾ lb (340 g) each
  • 1 fennel bulb, thinly sliced on a mandoline and fennel fronds, finely chopped
  • 2 oranges, zest finely grated and flesh cut into skinless segments, and the segments halved
  • 6 cups (140 g) arugula
  • ¼ cup (40 g) dried cranberries

Инструкции

  1. With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with a silicone mat or parchment paper.
  2. In a large bowl, whisk together the mustard, honey, oil, vinegar and red pepper flakes.
  3. Place the tenderloins on the baking sheet and coat with 2 tbsp (30 ml) of the mustard dressing. Bake for 15 minutes or until a thermometer inserted in the centre of the meat reads 135°F (57°C), turning the tenderloins over halfway through. Remove the baking sheet from the oven. Let the pork rest for 5 minutes.
  4. Meanwhile, in the bowl with the remaining mustard dressing, add the fennel bulb and fronds, orange zest and segments, arugula and cranberries. Season with salt and pepper. Mix well.
  5. On a work surface, slice the pork. Divide the salad and pork among four plates. Serve immediately.

Mustard-Glazed Pork Tenderloin with Arugula Salad

Теги: Dairy-free Egg-free Gluten-free Lactose-free Nut-free

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