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