Honey-Mustard Pork Tenderloin With Kale

• Pork:
• 1 (1-pound) pork tenderloin
• 1/4 cup stone-ground mustard (such as Willamette Valley Stone Ground Mustard)
• 2 tablespoons honey
• 1 tablespoon sherry vinegar or white wine vinegar
• Cooking spray
• Sauce:
• 2 tablespoons honey
• 1 tablespoon sherry vinegar or white wine vinegar
• 3/4 cup fat-free, less-sodium chicken broth
• 1/4 cup sherry
• 2 tablespoons minced shallot
• 1 tablespoon stone-ground mustard
• Kale:
• 6 cups torn kale
• 1/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon stone-ground mustard
• 1 tablespoon minced shallot

1. To prepare pork, trim fat from pork. Combine pork and next 3 ingredients (pork through vinegar) in a large zip-top plastic bag. Seal and marinate in refrigerator for 2 hours, turning occasionally. Remove pork from bag, reserving marinade.
2. Preheat oven to 375u0b0.
3. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 375u0b0 for 40 minutes or until thermometer registers 160u0b0 (slightly pink). Let stand 10 minutes before slicing.
4. To prepare sauce, combine reserved marinade, 2 tablespoons honey, and next 5 ingredients (honey through 1 tablespoon mustard) in a small saucepan; bring to a boil. Reduce heat to medium; cook 15 minutes. Set aside.
5. To prepare kale, combine kale, 1/4 cup chicken broth, 1 tablespoon mustard, and 1 tablespoon shallot in a large skillet over medium heat. Cover and cook 8 minutes or until tender.
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pork tenderloin, stoneground mustard, honey, sherry vinegar, cooking spray, honey, sherry vinegar, chicken broth, sherry, shallot, stoneground mustard, torn kale, chicken broth, stoneground mustard, shallot

Taken from www.myrecipes.com/recipe/honey-mustard-pork-tenderloin-with-kale (may not work)