Mustard-Crusted Pork Tenderloin With Apple-Endive Salad

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SF Gate


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2 (1/2 pound) pork tenderloins 3 tablespoons whole-grain Dijon mustard

2 teaspoons chopped fresh thyme and/or rosemary

Kosher salt and freshly ground pepper


1 tablespoon sherry vinegar

1 tablespoon heavy cream

6 tablespoons walnut oil or extra virgin olive oil

1-2 Belgian endives, about 8 ounces total

1 tart apple, about 8 ounces

1/4 cup grated Parmigiano-Reggiano

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