For the mustard, ¼ cup yellow, ¼ cup black bustard seeds. Add ½ cup each of red wine vinegar and pickle juice and microwave it for 1 minute. Stir in a smashed clove of garlic and a teaspoon of smoked paprika and stick it in the fridge overnight. Next day saute 7 diced apples(I used honeycrisp) in 3 tablespoons of butter until browned. Add your mustard mix and apples into the food processor with a tablespoon of honey and blend until smooth. Chill and serve.

Sear the tenderlons on all sides and wrap with the pretzel dough. The dough makes enough for 2 tenderloins. Roll it out thin with some flour and place the tenderloin in the middle, then just roll it up. Brush with a yolk/water mix and bake at 400 for 15/20 minutes. Pull it when the internal is about 145/150 and let it sit for 10/15 minutes before slicing. Be sure to salt everything properly, inside and out!