Dijon & Rosemary Pork with Arugula Salad

• 3 Tablespoons Dijon Mustard
• 2 Tablespoons Rosemary, Chopped
• 1 whole Garlic, Minced
• 1 Tablespoon Lemon Juice
• 1 whole Pork Tenderloin, Fat Trimmed
• Oil For Cooking
• 1 whole Onion, Finely Sliced
• 2 Tablespoons Maple Balsamic Vinegar
• 1/2 cups Grape Tomatoes, Thinly Sliced
• 1 cup Chickpeas, Rinsed And Drained
• 1 pinch Sea Salt, to taste
• 1 pinch Cracked Pepper
• Arugula, To Serve

1. 1.
2. Preheat oven to 400 degrees F. 2.
3. Using a small mixing bowl, combine dijon, rosemary, garlic, and lemon juice.
4. Add the pork and rub in to coat and season.
5. If youre doing it the night before, cover and leave until youre home the next day.
6. Otherwise, proceed to the next step.
7. 3.
8. Heat a large saute pan to medium-high and add oil.
9. Remove pork from the bowl and shake off the extra marinade.
10. Sear the pork on all sides for 23 minutes each, or until nicely browned.
11. Place in the oven and cook for 25 minutes or until the internal temperature is 155 degrees F. The temperature will rise when its resting.
12. 4.
13. Using the same pan, add a bit of oil and the onions.
14. Cook for a minute over medium-high heat while scraping the bits off the bottom.
15. Add the balsamic or sherry vinegar and a splash of water and let it thicken, about 1 minute.
16. When the onion is softened and caramelized, add the tomatoes and chickpeas and season with salt and pepper.
17. 5.
18. Put arugula on a plate and tip in the contents from the pan.
19. Slice the pork and rest it on top.
20. Drizzle remaining sauce over top.

dijon mustard, rosemary, garlic, lemon juice, tenderloin, onion, maple, grape tomatoes, chickpeas, salt, pepper, arugula

Taken from tastykitchen.com/recipes/main-courses/dijon-rosemary-pork-with-arugula-salad/ (may not work)