
SERVES 4
The vinaigrette makes a great salad dressing; make a double batch and store the remainder in the refrigerator for up to 3 weeks.
- 3 tbsp cider vinegar
- 3 tbsp whole-grain mustard
- 2 tbsp maple syrup
- 1 1/2 tsp table salt, divided
- 3/4 tsp pepper, divided
- 5 tbsp vegetable oil, divided
- 2 (1-pound) pork tenderloins, trimmed
- 1 tbsp dry mustard
- 1 head cauliflower (2 pounds), cored and cut into 1-inch pieces
- 1 red bell pepper, stemmed, seeded, and cut in 1/4-inch-wide strips
- 1/4 cup fresh parsley leaves
- Adjust oven rack to middle position and heat oven to 450* degrees. Whisk Vinegar, whole grain mustard, maple syrup, 1/4 tsp salt, and 1/4 tsp pepper together in bowl. Gradually whisk in 1/4 cup oil.Set aside vinaigrette.
- Sprinkle pork with dry mustard, 3/4 tsp salt, and remaining 1/2 tsp pepper. Heat remaining 1 tbsp. oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes. Transfer pork to rimmed baking sheet and roast until meat registers 140 degrees, about 15 minutes.
- Add cauliflower, bell pepper, and remaining 1/2 tsp salt to now empty skillet. Cover and cook over medium-high heat, stirring occasionally, until vegetables are just tender, about 6 minutes. Stir in 1/2 cup vinaigrette and continue to cook until vegetables are well browned, about 6 minutes longer. Off heat, stir in parsley. Slice pork, drizzle with remaining vinaigrette, and serve with vegetables.