Mustard-Glazed Pork Tenderloin with Arugula Salad
Mustard-Glazed Pork Tenderloin with Arugula Salad
Ingredients
- 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
Instructions
- 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.
- In a large bowl, whisk together the mustard, honey, oil, vinegar and red pepper flakes.
- 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.
- 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.
- On a work surface, slice the pork. Divide the salad and pork among four plates. Serve immediately.
Mustard-Glazed Pork Tenderloin with Arugula Salad