Balsamic Pork Loin with Roasted Rosemary Cauliflower


  • 2 Teaspoons ground mustard seed
  • 1 Teaspoon garlic powder
  • 1/4 Teaspoon ground allspice
  • 2 1/2 Teaspoons salt
  • 1 Teaspoon ground black pepper
  • 1/4 Cup Balsamic vinegar
  • 1/4 Cup olive oil
  • 1 1/4 Pounds pork tenderloin
  • 4 Cups cauliflower florets
  • 2 Tablespoons extra virgin olive oil
  • 1 Teaspoon dried rosemary


Please note that this recipe requires marinating the pork for 2-24 hours before cooking.

  1. Combine the ground mustard, garlic powder, allspice, 2 teaspoons salt, black pepper, balsamic vinegar and olive oil in a re-sealable plastic bag.  Add pork and shake to distribute the marinade.  Squeeze out air and seal bag.  Refrigerate and marinate for at least 2 and up to 24 hours or overnight.
  2. Preheat oven to 350°F.  Place marinated pork into a glass baking dish along with the marinade.  Bake while basting 3-4 times until the pork reaches an internal temperature of 145°F; about 1 hour.
  3. While the pork is cooking prepare the cauliflower.  In a large bowl, toss the cauliflower with the extra virgin olive oil, rosemary and 1/2 teaspoon salt until well coated.  Arrange on baking sheet in a single layer.   Bake along with the pork for 40-50 minutes until lightly browned and tender.
  4. Allow the pork to rest 5-10 minutes before serving with the cauliflower.

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