Mustard Pork Tenderloin with Roasted Cauliflower & Carrots
Pork tenderloin coated in a savory mustard glaze, seared, and served alongside smoky, butter-roasted cauliflower and carrots.
Ingredients
For the Pork Tenderloin:
8 oz pork tenderloin
1 Tbsp butter
1 Tbsp Dijon mustard
½ tsp dried thyme
¼ tsp garlic powder
Salt and pepper, to taste
For the Roasted Vegetables:
1 cup cauliflower florets
½ cup carrots, sliced into rounds
1 Tbsp butter, melted
½ tsp smoked paprika
¼ tsp cumin
Salt and pepper, to taste
½ Tbsp fresh parsley, chopped (for garnish)
Macronutrients
Protein: 60g
Fat 46g
Carbs: 14g
Preparation
Marinate the pork: Mix mustard, thyme, garlic powder, salt, and pepper. Rub over the pork and marinate for 30 minutes to 2 hours.
Cook the pork: Melt butter in a skillet over medium-high heat. Sear the pork on all sides for 2-3 minutes per side, then transfer to the oven and roast for 12-15 minutes until the internal temperature reaches 145°F (63°C). Let rest before slicing.
Roast the vegetables: Preheat the oven to 400°F (200°C). Toss cauliflower and carrots with melted butter, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, turning halfway.
Serve: Slice and plate the pork with the roasted vegetables and garnish with fresh parsley.
deadlift 245 ( should’ve gone 255), pushups 15,10,5
M/45
Charlotte, NC