Balsamic Pork Loin with Roasted Rosemary Cauliflower

By Golfwidow7

Please note that this recipe requires marinating the pork for 2-24 hours before cooking. Also please note that yellow mustard seed can be ground with a mortal and pestl into mustard powder or simply use the equivalent amount of ground dry mustard.
32.3g Protein
24.3g Fat
2.6g Fiber
386 Calories

Ingredients

• 2 tbsps Yellow Mustard Seed
• 1 tsp Garlic Powder
• 1/4 tsp Allspice Ground
• 2 1/2 tsps Salt
• 1 tsp Black Pepper
• 4 tbsps Balsamic Vinegar
• 4 tbsps Light Olive Oil
• 1 1/4 lbs Pork Loin (Tenderloin)
• 4 cups Cauliflower
• 2 tbsps Extra Virgin Olive Oil
• 1 tsp Rosemary (Dried)

Preparation

Step 1

Combine the ground mustard, garlic powder, allspice, 2 teaspoons salt, black pepper, balsamic vinegar and light olive oil in a resealable plastic bag. Add pork and shake to distribute the marinade. Squeeze out air and seal bag. Refrigerate and marinate for at least 2 and up to 24 hours or overnight.
Preheat oven to 350°F. Place marinated pork into a glass baking dish along with the marinade. Bake while basting 3-4 times until the pork reaches an internal temperature of 145°F; about 1 hour.
While the pork is cooking prepare the cauliflower. In a large bowl, toss the cauliflower with the extra virgin olive oil, rosemary and 1/2 teaspoon salt until well coated. Arrange on baking sheet in a single layer. Bake along with the pork for 40-50 minutes until lightly browned and tender.
Allow the pork to rest 5-10 minutes before serving with the cauliflower.