Mustard-Glazed Pork Tenderloin with Arugula Salad | RICARDO

Name: Mustard-Glazed Pork Tenderloin with Arugula Salad | RICARDO
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

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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