Balsamic Pork Loin and Cauliflower
7.5g
Net Carbs
38.5g
Protein
29.7g
Fat
4.6g
Fiber
474
Calories
Cooking tip: You can marinate the pork in the fridge for as long as 2 days!
Ingredients:
- 12 ounces Pork Loin (Tenderloin)
- 3 tablespoons Olive Oil
- 2 tablespoons Balsamic Vinegar of Modena
- 3 teaspoons Dry Mustard
- 12 ounces Cauliflower
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Rosemary (Dried)
- 1/8 teaspoon Allspice Ground
- 1/2 teaspoon Garlic Powder
Directions:
- Combine the balsamic vinegar, 2 tablespoons of olive oil, ground mustard, garlic powder, pepper, ¼ teaspoons salt, and allspice in zip top bag and mix well. Pat dry the pork tenderloin with paper towels and place in the bag with the marinade. Shake to distribute, seal the bag, and allow to marinate in the refrigerator for at least one hour.
- Preheat oven to 350°F.
- Place the marinated pork in a baking dish along with the marinade. Roast in the oven for 12 minutes.
- While pork is beginning to cook, in a large bowl, toss the cauliflower florets with dried rosemary, ¼ teaspoon of salt, 1 tablespoon olive oil, and toss until well coated. Arrange the cauliflower on a sheet pan lined with foil.
- Add the pan of cauliflower to the oven and continue to cook until the cauliflower is lightly browned and tender, and an instant read thermometer in the pork reads 145°F, 25 to 30 minutes.
- Divide the roasted cauliflower between two plates. Slice the pork loin, arrange alongside cauliflower and spoon any juices over the sliced pork. Enjoy! One serving is about 5 ounces cooked pork and about 4 ounces cooked cauliflower.
