MUSTARD
 
Ingredients
Pork:
1 (1-pound) pork tenderloin
1/4 cup  (Whole Grain Mustard)
2 tablespoons honey
1 tablespoon apple cider vinegar 
Cooking spray

Sauce:
2 tablespoons honey
1 tablespoon apple cider vinegar
3/4 cup  chicken broth
1/4 cup sherry
2 tablespoons minced shallot
1 tablespoon whole grain mustard

Kale:
6 cups torn kale
1/4 cup Chicken Broth
1 tablespoon minced shallot
Preparation< /div>
To prepare pork, trim fat from pork.

Combine pork and next 3 ingredients (pork

through vinegar) in a large zip-top plastic

bag. Seal and marinate in refrigerator for 2

hours, turning occasionally. Remove pork

from bag, reserving marinade.
Preheat oven to 375°.
Place pork on a broiler pan coated with

cooking spray. Insert meat thermometer

into thickest portion of pork. Bake at 375°

for 40 minutes or until thermometer

registers 160° (slightly pink). Let stand 10

minutes before slicing.
To prepare sauce, combine reserved

marinade, 2 tablespoons honey, and next

5 ingredients (honey through 1 tablespoon

mustard) in a small saucepan; bring to a

boil. Reduce heat to medium; cook 15

minutes. Set aside.
To prepare kale, combine kale, 1/4 cup

chicken broth, and 1 tablespoon shallot in

a large skillet over medium heat. Cover

and cook 8 minutes or until tender.