Pork tenderloin with apple and orange salad

Ingredients:

• 1 large or 2 small pork tenderloins (about 800 g total)
• 1/4 cup grainy mustard
• 2 tbsp. l. pure maple syrup
• 1 tbsp finely chopped fresh sage
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 Navelin oranges
• 1 tart apple, thinly sliced
• Half a head of radicchio, thinly sliced
• 0.5 cup chopped fresh parsley
• 1/3 cup toasted walnuts, chopped

Preparation:

1. Preheat oven to 220°C.
2. Season the pork on all sides with salt and black pepper. Mix together the mustard, maple syrup, sage, 2 tablespoons lemon juice, and 1 tablespoon olive oil. Rub the mixture all over the pork and let it marinate while you prepare the salad.
3. Meanwhile, use a sharp knife to remove the peel and core from the oranges. Working over a large bowl, cut the oranges lengthwise along the membranes to release the segments. Squeeze the remaining membranes into the bowl to extract the juice. Add the apple, radicchio, parsley, walnuts, and the remaining 1 tablespoon of olive oil and lemon juice to the bowl. Season with salt and pepper and toss to combine.
4. Line a baking sheet with nonstick foil. Place the pork on the sheet and drizzle with the remaining marinade. Bake until a thermometer inserted into the center of the tenderloin reads 135°F (57°C), 15 to 20 minutes. Turn the oven to broil and broil until the marinade is golden brown, about 2 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.
5. Slice the pork and serve with apple and orange salad.