March flew by and left me with a freezer full of delicious meals. In fact, its mid April and I am finally finishing the meals. This has nothing to do with the quality of the food, but more to do with poor planning and lots of travel on my part. One of the delicious meals we made last week was the Caribbean Pork Tenderloin with Roasted Savory Cauliflower. I especially loved the cauliflower part of this dish. I got the oven preheated to 425 and prepared the pans. I removed the pork from the the bag and put it on the baking sheet. Next, I brushed the pork with the glaze and baked it for 25 minutes. While the pork was cooking, I got the cauliflower on the pan and baked it for 30 minutes. After the initial bake, I put some of the honey mustard glaze on top of the tenderloin and baked it for 10 more minutes. I heated up the rest of the glaze for about 5 minutes. After everything was done cooking, I let the pork rest before slicing it. We drizzled the honey mustard glaze over the pork and cauliflower and were ready for dinner. It was delicious, as all the pork dishes have been so far. The cauliflower was different to me, as I’ve never had it roasted before and I loved it. I liked the texture along with the savory flavor. I will definitely be serving my cauliflower roasted again in the future and hope I can get some more of this delicious side with my next order.

The New Austonian