In large ziploc bag place pork tenderloins and marinade in bag. Place in 9-13 baking dish just in case the bag leaks. Marinade 6 hours or overnight.
Preheat oven to 450 degrees and line a baking sheet with aluminum foil.
Mix mustard and balsamic in a bowl and set aside.
Heat oil in large heavy skillet over high heat. Add pork and saute until golden brown, about 2-3 minutes. Transfer to baking sheet and roast about 6-8 minutes.
Take out of oven and pour the balsamic mixture over pork and place back into oven for another 4-5 minutes or until a meat thermometer reads 140 degrees. Let rest for 5 minutes.
Cut on the diagonal and fan slices on plates. Drizzle more Skylake Ranch Balsamic Grill Sauce if desired and enjoy.
Wash 1 bunch of asparagus and snap off woody ends. Cut cross wise so you end up with small rounds about 1/4 inch thick. Toss in a bowl with 1/4 cup Aged Pomegranate Balsamic Vinegar and 2 tablespoons crumbled parmesan and fresh cracked black pepper. Serve and if you want a dash of salty savory add sliced prosciutto on top.
Preheat oven to 350 degrees F.
Place brie on a baking pan lined with parchment paper. Bake for 25-30 minutes.
Before serving let stand for 15 minutes.
Place on plater and add the Pomegranate Fruit Spread on the top of brie and serve with crackers and apples.