Pork Tenderloin With Jam and Mustard Glaze
Ingredients
- 1 medium red onion, thinly sliced
- 3 Tbsp. red wine vinegar
- Kosher salt
- ⅔ cup jam (such as raspberry, grape, cherry, or apricot)
- ½ cup Dijon mustard
- 2 Tbsp. soy sauce
- ¼ tsp. crushed red pepper flakes
- 2 1-lb. pork tenderloins
- Freshly ground pepper
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 1 large head of radicchio, cut into 2"-thick wedges
- ¼ cup torn mint leaves
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