Name: Mustard Pork Tenderloin with Cauliflower
Total time: 30 min
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

Why This Recipe Works

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

Before You Begin

The vinaigrette makes a great salad dressing; make a double batch and store the remainder in the refrigerator for up to three weeks.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Whisk vinegar, whole-grain mustard, maple syrup, ¼ teaspoon salt, and ¼ teaspoon pepper together in bowl. Gradually whisk in ¼ cup oil. Set aside vinaigrette.

Sprinkle pork with dry mustard, ¾ teaspoon salt, and remaining ½ teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes. Transfer pork to rimmed baking sheet and roast until meat registers 140 degrees, about 15 minutes.

Add cauliflower, bell pepper, and remaining ½ teaspoon salt to now-empty skillet. Cover and cook over medium-high heat, stirring occasionally, until vegetables are just tender, about 6 minutes. Stir in ½ cup vinaigrette and continue to cook until vegetables are well browned, about 6 minutes longer. Off heat, stir in parsley. Slice pork, drizzle with remaining vinaigrette, and serve with vegetables.