Pan Roasted Pork Tenderloin With Mustard Spaetzle And Apple Cilantro Salsa

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2 cups all-purpose flour

1/2 cup whole-grain or Dijon mustard

2 tablespoons dry mustard

3 tablespoons grated Parmesan

1 tablespoon kosher salt

2 eggs

1 1/2 cups whole milk

3 tablespoons olive oil

2 tablespoons canola oil

2 boneless pork tenderloins (about 3 to 4 pounds total)

Kosher salt and freshly ground black pepper

3 Gala apples, small diced

2 tablespoons rice wine vinegar

1 lemon, juiced

1 jalapeno, minced

1/3 cup extra-virgin olive oil

2 tablespoons ground cumin

1 tablespoon ground cinnamon

1/2 bunch cilantro, leaves chopped

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