1/2tspmustarddijon works nicely but any mustard will do, including dried mustard
1 handfulldried cranberries
Place pork tenderloin in a large freezer bag, or tupperware dish with a lid.
Combine all remaining ingredients into a small bowl, and whisk to combine. Pour over top of pork tenderloin, and mix it around so the meat is covered in the marinade. Let sit in fridge for approximately 8 hours.
When you’re ready to cook, preheat the oven to 400 F and set a cast iron pan (or other oven-safe pan) to medium-high heat. Drizzle 1 tbsp Garlic infused EVOO in the pan.
When the pan is nice and hot, place pork tenderloin in the pan. Sear both sides until nice and browned, about 4 minutes per side.
When searing is finished, place whole pan inside the oven. Cook until cooked through, about 20 minutes. Let rest for 5 minutes on a plate before slicing.
Wash greens thoroughly, and use a salad spinner to try. You can also pat dry with paper towels or a clean kitchen towel.
Place greens in a medium bowl.
In a small bowl or jar, add EVOO, vinegar, salt, pepper, and mustard. Mix well and add to greens, toss to combine. Sprinkle goat cheese, cranberries, and pecans on top.