Prep time: 15 minutes | Cook time: 50 minutes | Serves: 2

Ingredients : 

Glaze
1 jar (12 ounces) apple jelly
3 tablespoons cider vinegar
2 tablespoons unsalted butter
4 teaspoons Dijon mustard
Others
Salt
Black pepper
4 teaspoons minced thyme leaves
2 pork tenderloins
Olive oil
4garlic cloves, sliced
⅛ teaspoon crushed red pepper flakes
1 pound mustard greens, stems trimmed and leaves chopped
⅓ cup golden raisins
½ cup low-sodium chicken broth
2 teaspoons cider vinegar
4 slices cooked bacon, chopped

Directions : 

1. Add the jelly to the saucepan, and cook them over medium heat for 2 minutes until it melts; add the cider vinegar, butter, Dijon mustard, ½ teaspoon salt and ¼ teaspoon pepper, and mix until the prepared mixture is smooth.
2. Remove the saucepan from the heat, and reserve ½ cup of the glaze for brushing on the pork during grilling. Leave the remaining glaze in the saucepan. 3. Prepare the Traeger grill for direct cooking over 350 degrees F/ 175 degrees C.
4. Mix the thyme, 1 ½ teaspoons salt, and 1 teaspoon pepper. Rub the pork with oil and season with the spices.
5. Grill the pork for 20 minutes with the hood closed, turning three times.
6. Rub the pork with the reserved glaze, then remove from the hot grill and let rest for 5 minutes.
7. Heat 2 tablespoons of oil in the skillet over medium-high heat; add the minced garlic and the red pepper flakes, cook them for 1 minute until the minced garlic is fragrant; add the greens and toss for 2 minutes until wilted; add the raisins and broth, and bring to a boil, then cook them for 2 to 4 minutes until the broth is completely absorbed and the greens are just tender; add the vinegar, black pepper, and salt.
8. Reheat the glaze in the saucepan. 9. Cut the pork into slices. Divide the greens, pork, and bacon among four plates. Spoon the glaze over the top, and serve right away.
Per Serving: Calories 408; Total fat 23.1g; Sodium 412mg; Total Carbs 27.7g; Fiber 7.2g; Sugars 19.2g; Protein 24.4g