Maple-Glazed Pork Tenderloin with Cauliflower
- 1 tablespoon whole-grain mustard
- 1 tablespoon minced fresh rosemary
- 1 pound cauliflower florets (about 1 small head)
- 1/4 cup dried apricots (about 5), diced
- 2 teaspoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3/4 teaspoon salt
- 1 1-pound pork tenderloin
- 1 tablespoon maple syrup
- Preheat oven to 425 degrees F. In a small bowl, combine mustard and rosemary and set aside.
- In a medium bowl, combine cauliflower, apricots, olive oil, cumin, coriander, and 1/4 teaspoon salt. Toss to coat and set aside.
- Preheat a 10-inch oven-safe saute pan over medium-high. Season pork with remaining salt and brush with maple syrup. Add pork to hot pan and sear for 45 to 60 seconds per side, just enough to caramelize the maple syrup. Remove from pan. Add 1 tablespoon water to the pan deglaze. Use a wooden spoon to scrape up any cooked-on bits. Add cauliflower mixture and cook, stirring occasionally, for 5 minutes.
- Top cauliflower with pork, brush top with mustard-rosemary mixture, and place in oven. Roast for about 20 minutes or until internal temperature reads 145 degrees F on a thermometer. Remove from oven and tent with foil. Let rest for 5 minutes, then remove pork to a cutting board and slice into 1/4-inch rounds. Toss cauliflower with pan juices, divide evenly among four plates along with pork slices, and serve immediately.
Per serving: 214 kcal cal., 5 g fat (1 g sat. fat), 618 mg sodium, 3 g fiber, 26 g pro., 50 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet