Honey-Mustard Pork Tenderloin With Kale

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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

3/4 cup fat-free, less-sodium chicken broth

1/4 cup sherry

2 tablespoons minced shallot

1 tablespoon stone-ground mustard

6 cups torn kale

1/4 cup fat-free, less-sodium chicken broth

1 tablespoon minced shallot

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