Mustard Pork Tenderloin with Cauliflower
By America's Test KitchenPublished on March 28, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
3 tablespoons cider vinegar 3 tablespoons whole-grain mustard 2 tablespoons maple syrup 1 ½ teaspoons table salt, divided¾ teaspoon pepper, divided5 tablespoons vegetable oil, divided2 (1-pound) pork tenderloins, trimmed1 tablespoon dry mustard 1 head cauliflower (2 pounds), cored and cut into 1-inch pieces1 red bell pepper, stemmed, seeded, and cut in ¼-inch-wide strips¼ cup fresh parsley leaves
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.
Time
30 minutesYield
Serves 4Ingredients
3 tablespoons cider vinegar
3 tablespoons whole-grain mustard
2 tablespoons maple syrup
1 ½ teaspoons table salt, divided
¾ 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
¼ cup fresh parsley leaves
Ingredients
3 tablespoons cider vinegar
3 tablespoons whole-grain mustard
2 tablespoons maple syrup
1 ½ teaspoons table salt, divided
¾ 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
¼ cup fresh parsley leaves
Ingredients
3 tablespoons cider vinegar
3 tablespoons whole-grain mustard
2 tablespoons maple syrup
1 ½ teaspoons table salt, divided
¾ 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
¼ 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.
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