Mustard-Glazed Pork Tenderloin with Arugula Salad
- Preparation 20 min
- Cooking 15 min
- Servings 4
- Sans noix
- Sans lactose
- Sans gluten
- Sans produits laitiers
- Sans oeufs
Categories
Ingredients
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- 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