Name: Mustard-Glazed Pork Tenderloin with Arugula Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
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

Preparation

- 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

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Preparation

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To help you with this recipe

RICARDO Silicone Whisk