Pork tenderloin, salad and apple sauce

Ingredients

• 2 Quebec pork tenderloins

Marinade

• 2 tbsp. 30 mL Dijon mustard
• 2 tbsp. 30 mL old style mustard
• 2 tbsp. 30 mL maple syrup
• 2 tbsp. 30 mL olive oil, plus more for cooking
• 2 tsp. 10 mL lemon or orange juice
• 1tsp. 5 mL rosemary or thyme leaves, chopped
• 1 clove garlic, minced

Apple shallot sauce

• 1 cup 250 mL red apple, diced
• 2 shallots, chopped
• 2 tsp. 10 mL thyme leaves
• 2 tbsp. 30 mL butter
• 1 tbsp. 15 mL apple cider vinegar
• ⅔ cup 160 mL chicken broth or water
• 2 tsp. 10 mL brown sugar

Creamy dressing

• ¾ cup 180 mL plain Greek yogurt
• ¼ cup 60 mL cider vinegar
• 2 tbsp. 30 mL olive oil
• 2 tbsp. 30 mL old style or Dijon mustard
• 2 tbsp. 30 mL maple syrup
• 1 shallot, finely chopped
• 1 clove garlic, minced

Apple salad

• 2 red apples, thinly sliced
• ¾ lb. 340 g Brussels sprouts, trimmed and finely chopped
• 3 cups 750 mL baby spinach, coarsely chopped
• ¼ cup 60 mL chives, finely chopped
• 2 tbsp. 30 mL tarragon or basil leaves, finely chopped
• 4 slices cooked bacon, coarsely chopped
• ½ cup 125 mL roasted pecans, coarsely chopped
• Pomegranate seeds, dried cranberries or sliced strawberries, to taste (optional)