Mustard Pork Tenderloin with Cauliflower

Name: Mustard Pork Tenderloin with Cauliflower
Yield: Serves 4
Ingredients: 3 tablespoons, cider vinegar; 3 tablespoons, whole-grain mustard; 2 tablespoons, maple syrup; 1 1/2 teaspoons, table salt, divided; 3/4 teaspoon, pepper, divided; 5 tablespoons, vegetable oil, divided; 2 (1-pound), pork tenderloins, trimmed; 1 tablespoon, dry mustard; 1 head, cauliflower (2 pounds), cored and cut into 1-inch pieces; 1 , red bell pepper, stemmed, seeded, and cut in ¼-inch-wide strips; 1/4 cup, fresh parsley leaves

15 comments

Appears in Cook's Country June/July 2019

One vinaigrette + two uses = a tasty dinner on the table, fast.

SERVES4

TIME30 minutes

Mustard Pork Tenderloin with Cauliflower

WHY THIS RECIPE WORKS

The maple vinaigrette does double duty here: It flavors the cauliflower and acts as a sauce for the finished pork.

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