Balsamic Pork Loin and Cauliflower Recipe

3      Reviews by:    Barry Young   Balsamic Pork Loin and Cauliflower Recipe marinates pork tenderloin with ground mustard, garlic powder, allspice, salt, pepper, balsamic vinegar and olive oil in creating this outstanding pork tenderloin recipe. Food Category:    Pork Cuisine Origin:    LowCarb    Servings:2 Calories per Serving:436 Print Preview Rate This Recipe Prep Time:   2 Hours Cook Time:   45 Minutes Total Time:   2 Hours 45 Minutes

INGREDIENTS

• 3 teaspoons Dry Mustard Ground
• 1/2 teaspoon Garlic Powder
• 1/8 teaspoon Allspice
• 2 tablespoons Balsamic Vinegar of Modena
• 12 ounces Pork Loin (Tenderloin)
• 12 ounces Cauliflower
• 1/2 teaspoon Rosemary (Dried)
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Olive Oil

DIRECTIONS

• Preheat oven to 350°F. Combine the ground mustard, garlic powder, allspice,1/4 teaspoon of salt, 1/2 teaspoon of pepper, balsamic vinegar and 2 tablespoons of olive oil in a medium bowl. Stir to combine well. Pat dry the pork tenderloin with paper towels and place in the ziplock bag. Add the marinade, shake to distribute and seal the bag. Refrigerate and let the pork marinate until ready to use.
• Place the marinated pork in a baking dish along with the marinade. Roast in the oven until internal temperature is 165°F. Let rest 5 to 10 minutes before slicing.
• (Time the roasting of the cauliflower to be done about 5 minutes after tenderloin reaches 165°F.) In a large bowl, toss the cauliflower florets with dried rosemary, 1/4 teaspoon of salt and the and toss until well coated. Arrange the cauliflower on a sheet pan lined with foil. Roast in the oven 25 to 30 minutes until lightly browned and tender.
• Spoon cauliflower onto serving plates and top with sliced tenderloin. Spoon any juices over the sliced pork. Enjoy!

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