Pork Tenderloin with Mustard Sauce

• 1 tablespoon olive oil
• 2 pork tenderloins (1 pound each)
• Coarse salt and fresh ground pepper
• 1/4 cup whole-grain mustard
• 2 tablespoons Dijon mustard
• 2 tablespoons reduced-fat sour cream
• 2 tablespoons fresh orange juice
• 1 tablespoon honey
• 1 tablespoon minced shallot
• 2 teaspoons white-wine vinegar Coarse salt and fresh ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 bunch (8 ounces) arugula, stemmed (7 to 8 cups)
• 4 ounces frisee, torn into bite-size pieces (4 cups)
• 1 small head (4 ounces) radicchio, torn into bite-size pieces (4 cups)
• (serves 4)

1. Heat the olive oil in a large straight-sided skillet over high heat.
2. Season the pork with salt and pepper.
3. Cook until browned on all sides, 5 to 6 minutes.
4. Reduce the heat to medium-low.
5. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150F, 20 to 25 minutes.
6. Transfer the pork to a plate (reserve the skillet with juices); cover with foil.
7. Let rest 10 minutes.
8. To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil).
9. Add water if the sauce is too thick.
10. Slice the pork; serve with the pan sauce.
11. Combine the juice, honey, shallot, and vinegar in a blender; season with salt and pepper.
12. Puree until smooth.
13. With the motor running, add the oil in a steady stream until emulsified.
14. In a large bowl, toss the arugula, frisee, and radicchio with the dressing; season with more salt and pepper.
15. Serve immediately.

olive oil, pork, salt, wholegrain mustard, mustard, sour cream, orange juice, honey, shallot, whitewine vinegar, extravirgin olive oil, arugula, head

Taken from www.epicurious.com/recipes/food/views/pork-tenderloin-with-mustard-sauce-383184 (may not work)