Although tenderloin is my least favorite cut in most animals I give it a bit of a free pass with pork due to pork's naturally fatty make up. But even with pork it tenderloin is definitely on the low end of the flavor spectrum. To wake it up a little I season it pretty liberally before grilling than finish it with some zippy mustard fruit which I always have stashed in my fridge.
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For the pork: Whisk together the cilantro, mustard, coriander, cumin, salt, paprika, lime juice and lime zest. Coat the tenderloins in the marinade and transfer the pork and marinade to a resealable plastic bag or shallow baking dish, covered with plastic wrap. Let marinate for 30 minutes at room temperature, or up to overnight in the fridge.
Preheat the grill, preferably charcoal, over medium-high heat.
Grill the pork until just under medium, 3 to 4 minutes per side. Set aside to rest for 7 to 10 minutes.
Dress the arugula lightly in the olive oil. Slice the pork and arrange on a plate. Remove 1/2 cup of the mustard fruit from the liquid with a slotted spoon and spoon on top of the pork. Top with the arugula.