Tasty Pork Tenderloin With Roasted Vegetable Salad

Category: Main Dishes | Blog URL: http://motherrimmy.com/wordpress/?p=3820

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Kristi Rimkus

Ingredients

2 cups cauliflower florets

2 cups red potatoes, cut into ½″ slices

1 tablespoon olive oil

1 tablespoon garlic salt

1 tablespoon rosemary, minced

8 ounces pork tenderloin

3 tablespoons champagne vinegar

1 tablespoon olive oil

1 teaspoon honey

1 teaspoon dijon mustard

4 cups baby spinach,

salt and pepper

Preparation

Preheat oven to 400.

Season pork with 1/2 tbs garlic salt and place in shallow pan.

Combine cauliflower, potatoes, remaining garlic salt, 1 tbs olive oil and rosemary. Spray cookie sheet with cooking spray and spread cauliflower and potatoes on cookie sheet.

Roast pork and cauliflower and potatoes for 45 minutes until pork reaches 160 degrees on a thermometer, and the vegetables are tender.

Whisk vinegar, 1 tbs olive oil, honey and dijon in a bowl. Toss with spinach and roasted vegetables.

Serve salad with pork.

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About

It’s the holiday squeeze now. That’s what I call it anyway. I’m being squeezed by commitments left and right. It’s not a bad thing, mind you, I’m blessed with many wonderful people in my life. Still I’m feeling a bit squeezed.

Even though it’s a busy time, we still have to eat, right? I love the pre-seasoned pork tenderloins you can buy at the store. It’s true that they have more salt added than I would normally use, but they make a quick meal, and that’s what I need right now.

It was a breeze to throw the tenderloin and the veggies in the oven at the same time. I was able to get some treadmill time in while my meal roasted happily in the oven