Balsamic Pork Loin and Cauliflower Recipe

DIRECTIONS

1. Preheat oven to 350°F.  Combine the balsamic vinegar, 2 tablespoons of olive oil, ground mustard, garlic powder, pepper, ¼ teaspoons salt, and allspice 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, 1 tablespoon olive oil, and toss until well coated.
4. Arrange the cauliflower on a sheet pan lined with foil.  Place the marinated pork in a baking dish along with the marinade.  Roast the cauliflower and the pork in the oven. Remove cauliflower when it is lightly browned and tender, 25 to 30 minutes.
5. Roast pork for 12 to 14 minutes more or until an instant read thermometer reads 145°F. 
6. Divide the roasted cauliflower between two plates.  Slice the pork loin, arrange the on top of the cauliflower and spoon any juices over the sliced pork.  Enjoy!