Mustard-Glazed Pork Tenderloin with Arugula Salad

Instructions

1. 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. 2

   In a large bowl, whisk together the mustard, honey, oil, vinegar and red pepper flakes.

3. 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. 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. 5

   On a work surface, slice the pork. Divide the salad and pork among four plates. Serve immediately.