Honey-Mustard Pork Tenderloin with Kale

Ingredients

• 1 tablespoon sherry vinegar or white wine vinegar
• ¼ cup fat-free, less-sodium chicken broth
• Cooking spray
• Pork:
• 2 tablespoons honey
• Sauce:
• 2 tablespoons honey
• + 11 more ingredients
• • 1 tablespoon sherry vinegar or white wine vinegar
  • ¾ cup fat-free, less-sodium chicken broth
  • ¼ cup sherry
  • 2 tablespoons minced shallot
  • 1 tablespoon stone-ground mustard
  • Kale:
  • ¼ cup stone-ground mustard (such as Willamette Valley Stone Ground Mustard)
  • 6 cups torn kale
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon minced shallot
  • 1 (1-pound) pork tenderloin

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 w...

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