Griskotelett med glasyr av sylt och senap

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1. 1
   Place 1 medium red onion, thinly sliced, in a small bowl. Drizzle with 3 Tbsp. red wine vinegar and season with kosher salt; toss to combine, separating onion. Let sit, tossing occasionally, while you make the pork.
2. 2
   Whisk together ²⁄₃ cup jam, ½ cup Dijon mustard, 2 Tbsp. soy sauce, ¼ tsp. crushed red pepper flakes, and 2 cups water in another small bowl.
3. 3
   Pat two 1-lb. pork tenderloins dry with paper towels. Season generously on all sides with salt and freshly ground pepper. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook pork, turning halfway through, until browned, about 5 minutes (pork will finish cooking in sauce). Transfer to a large plate.
4. 4
   Pour jam mixture into same skillet, scraping up any browned bits stuck to bottom of pan with a heatproof rubber spatula. Return pork and any accumulated juices to skillet and cook, turning occasionally, spooning glaze over top, and scraping down sides of pan, until glaze is thick and dark and an instant-read thermometer inserted into the thickest part of tenderloins registers 140°, 17–20 minutes. Remove from heat. Transfer pork to a cutting board, leaving glaze behind; let rest 10 minutes.
5. 5
   While the pork is resting, place 1 large head of radicchio, cut into 2"-thick wedges, in a large bowl. Drain pickled red onion, reserving pickling liquid, and add to bowl. Whisk 2 Tbsp. glaze into reserved pickling liquid; drizzle mixture over radicchio. Drizzle oil over and season with salt and black pepper; toss to coat. Top salad with ¼ cup torn mint leaves.
6. 6
   Slice pork and divide among plates; arrange radicchio salad alongside. Spoon additional glaze over pork. Serve with any remaining glaze alongside.