Tasty Pork Tenderloin With Roasted Vegetable Salad

Foodista Cookbook Entry

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.

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
3 tablespoons champagne vinegar
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon dijon mustard
4 cups baby spinach,

Preparation

2
Season pork with 1/2 tbs garlic salt and place in shallow pan.
3
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.
4
Roast pork and cauliflower and potatoes for 45 minutes until pork reaches 160 degrees on a thermometer, and the vegetables are tender.
5
Whisk vinegar, 1 tbs olive oil, honey and dijon in a bowl. Toss with spinach and roasted vegetables.
6
Serve salad with pork.

Tools

 



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

Yield:

2

Added:

Monday, December 21, 2009 - 6:50am

Creator:

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