Maple-Glazed Pork Tenderloin with Cauliflower (makes 4 servings)

Ingredients: 


1 tablespoon whole-grain mustard
½ teaspoon ground cumin
1 tablespoon minced fresh rosemary
½ teaspoon ground coriander
1 pound cauliflower florets
¾ teaspoon salt
¼ cup dried apricot, diced
1 pound pork tenderloin
2 teaspoon olive oil
1 tablespoon maple syrup



Directions:


Preheat the oven to 425 degrees F. Combine the mustard and rosemary and set it aside. In a medium bowl, combine cauliflower, apricots, olive oil, cumin, coriander and ¼ teaspoon of salt. Toss to coat. Season the pork with the remaining salt and brush with maple syrup. Add pork to an oven-safe pan and sear for 45 to 60 seconds per side to caramelize the maple syrup. Add 1 tablespoon of water to the pan to deglaze. Use a wooden spoon to scrape up any cooked-on bits. Add cauliflower mixture and cook for 5 minutes. Top the cauliflower with pork, brush the top with mustard-rosemary mixture, and place it in the oven. Roast for 20 minutes or until the internal temperature reaches 145 degrees F. Remove from oven and tent with foil. Let rest for 5 minutes then slice into ¼-inch rounds. Toss cauliflower with pan juices.



Nutrition Information:


Serving size: ¼ of tenderloin
Calories: 214
Fat: 5g
Protein: 26g
Carbohydrates: 15g
Fiber: 3g