Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice - alive magazine

Ingredients

• 2 tsp (10 mL) cinnamon
• 1 tsp (5 mL) allspice
• 1/2 tsp (2 mL) cloves
• 1/2 tsp (2 mL) hot paprika
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) pepper
• 1/2 tsp (2 mL) mustard powder
• 1/2 tsp (2 mL) garlic powder
• 2 Tbsp (30 mL) coconut palm sugar
• 2 pork tenderloins, about 11 oz (330 g) each
• 1 Tbsp (15 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) apple cider vinegar
• 1 Tbsp (15mL) diced shallot
• 1/4 tsp (1 mL) Dijon mustard
• Pinch of salt
• Pinch of pepper
• 4 cups (1 L) arugula
• 2 Tbsp (30 mL) pomegranate seeds, for garnish