Pork Tenderloin with Beer and Mustard Glaze

Ingredients

• 2 Quebec pork tenderloins, about 340 g (¾ lb.) each
• ⅓ cup 80 ml olive oil
• 2 tbsp. 30 ml old-style mustard
• ½ cup 125 ml Archibald Chipie Red Pale Ale, or another red beer
• 1 tbsp. 15 ml honey
• 2 tsp. 10 ml cider vinegar
• 2 Cortland apples, peeled, cored and diced
• 1 tbsp. 15 ml butter
• 1 shallot, chopped
• ¼ cup 60 ml cider or dry white wine
• ⅔ cup 150 ml chicken broth
• ¾ cup 180 ml 35% cream
• 1 pinch turmeric
• 5 oz 150 g baby spinach