Michael Symon's Pork Tenderloin with Arugula

I found this recipe in Michael Symon's Carnivore cookbook, and it might be my new favorite pork meal.  This is quick, easy, and so full of flavor.  Noah and I gave this a perfect 10, and Aaron and Owen gave it a 9.  Since you can make the pork marinade up to two days in advance, this is just so little effort.  Michael Symon says to grill this, but I don't grill, so we had this broiled.  Each serving, and we made four servings, was 322 calories, so super healthy, even with the changes I made.  Here's what I did:

1 T Dijon mustard
1 t salt
2 t cumin
1/2 c cilantro leaves
1 t smoked paprika
grated zest and juice of 1 lime
1 lb pork loin, sliced in half
1-2 c arugula
2 T olive oil
1 avocado, diced
dash of sugar
salt and pepper

Combine the mustard, salt, cumin, paprika, lime zest, and cilantro in a large ziplock bag.  Add in the pork, then shake the bag and refrigerate it for up to two days.  (I only did it for one day)
Heat up the broiler.
On a stove top, heat 1 T olive oil, and brown the meat on all sides.  Add some lime juice to the pan, the put the pan under the broiler, until the pork reaches 140-145 degrees on an instant read thermometer.  Let rest, then slice and serve.
Mix the arugula, avocado, olive oil, some cilantro, salt and sugar together.  Serve with the pork.