1. Preheat oven to 400 degrees.
2. Season pork tenderloins with salt and pepper. Heat olive oil in a large skillet over medium high heat. Add one whole tenderloin, searing on each side until browned. Remove tenderloin from pan and transfer to a baking dish. Repeat this step with second tenderloin.
3. Brush the tenderloins with half the jar of Sweet Balsamic Mustard and roast for about 25 minutes or until done. Remove from oven and transfer to a cutting board to rest for about 5 minutes. Brush the tenderloins with remaining mustard to coat. Cut pork into slices and serve alongside salad.
Note: For timing purposes, I sear the pork and rub it with mustard while the vegetables are roasting so I can get the pork into the oven as soon as the veggies come out. I make the vinaigrette while the pork is roasting. When the pork comes out of the oven to rest, I dress the greens and plate the salad. The entire process will take just over an hour.