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
  1. 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.
  2. 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.
  3. 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.

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