Before starting, preheat the oven to 425˚F. Wash and dry all produce. Halve radishes lengthwise, then cut into thin half-moons.Add vinegar, 1/2 tbsp (1 tbsp) apricot spread and 3 tsp (6 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add radishes, then toss to coat.

Heat a large non-stick pan over medium-high. While the pan heats, pat pork dry with paper towels, then season with salt and pepper.When the pan is hot, add 1 tsp (2 tsp) oil, then pork. Pan-fry until golden, 2-3 min per side.Remove from heat, then transfer to an unlined baking sheet.

Roast pork in the middle of the oven until cooked through, 8-12 min.\*\*When done, transfer to a cutting board to rest, 3-4 min.

Reheat the same pan (from step 2) over medium-low.When the pan is hot, add broth concentrate, mustard, remaining apricot spread and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until apricot spread melts and sauce thickens slightly, 1-2 min.

Meanwhile, peel clementines, then separate into segments.Add clementines and spring mix to the bowl with marinated radishes. Toss to combine.

Thinly slice pork.Stir any pork resting juices into the sauce.Divide salad and pork between plates.Spoon apricot-mustard sauce over pork.Sprinkle seed blend, croutons and goat cheese over salad.