Mustard Pork Tenderloin with Cauliflower

Name: Mustard Pork Tenderloin with Cauliflower
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

Main Courses
Pork
Weeknight
Roasts

Appears in Cook's Country June/July 2019

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

SERVES 4

TIME 30 minutes

Mustard Pork Tenderloin with Cauliflower

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