Pork Tenderloin with Balsamic Vinegar

Ingredients

Strip the leaves from the herb stems, chop them finely, and combine with salt and a generous amount of black pepper.
Trim any excess fat and silverskin from the pork tenderloin, then coat it evenly with the mustard.
Roll the tenderloin in the chopped herb mixture, pressing gently so the herbs adhere thoroughly to the meat.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat and sear the pork tenderloin well on all sides.
Transfer the tenderloin to a baking dish, drizzle with a little olive oil, and roast in an oven preheated to 190°C (375°F) for about 20–25 minutes.
Remove the tenderloin from the oven, cover loosely with aluminum foil, and keep warm to let it rest.
In a small saucepan, heat the balsamic vinegar along with a pinch of salt, 4–5 tablespoons of olive oil, and the pan juices from roasting; whisk together until an emulsified sauce forms.
Slice the pork tenderloin into rounds about 5–6 mm (1/4 inch) thick and arrange them over a bed of arugula, lamb's lettuce, or mixed baby greens.
Drizzle with the warm balsamic sauce and serve immediately.