Tasty Pork Tenderloin With Roasted Vegetable Salad
By: Kristi Rimkus
Published: Monday, December 21, 2009 - 6:50am

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

1 Preheat oven to 400. 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.

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