1. Pat pork dry with a paper towel, coat with 1 tablespoon mustard, and season with salt and pepper. Heat grill to high, clean and oil grates, and grill pork until browned on all sides and centers register 145 degrees, 12 to 15 minutes. Transfer to a cutting board, tent with foil, and let rest for 5 minutes.
2. Meanwhile, toss apple wedges with 1 tablespoon oil and season with salt and pepper. Grill until just tender with golden-brown grill marks, about 3 minutes per side.
3. In a large bowl, whisk together remaining 2 tablespoons oil, lemon juice, remaining tablespoon mustard, and honey; add arugula and toss to coat. Divide salad among plates and top evenly with apples, goat cheese, and pepitas. Slice pork into 1/2"-thick pieces and serve.
Source: Hannaford fresh Magazine, September - October 2016