Balsamic Pork Loin and Cauliflower

DIRECTIONS

1. Preheat oven to 350°F.  Combine the ground mustard, garlic powder, allspice, ¼ teaspoons of salt, ½teaspoon of pepper, balsamic vinegar and 2 tablespoons of olive oil in a medium bowl. Stir to combine well. 
   
2. 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.
   
3. In a large bowl, toss the cauliflower florets with dried rosemary, ¼ teaspoon of salt and the and toss until well coated.
   
4. Arrange the cauliflower on a sheet pan lined with foil.  Roast in the oven 25 to 30 minutes until lightly browned and tender.
   
5. Place the marinated pork in a baking dish along with the marinade.  Roast in the oven for 12 to 14 minutes until ready.
   
6. Divide the roasted cauliflower between two plates.  Arrange the slices of pork on top of the cauliflower and spoon any juices over the sliced pork.  Enjoy!