Tasty Pork Tenderloin With Roasted Vegetable Salad

• 2 cups cauliflower florets
• 2 cups red potatoes cut into 1/2" 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
• pepper

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.

cauliflower florets, red potatoes, olive oil, garlic salt, rosemary, pork tenderloin, champagne vinegar, olive oil, honey, mustard, baby spinach, salt, pepper

Taken from www.yummly.com/recipe/Tasty-Pork-Tenderloin-With-Roasted-Vegetable-Salad-1675783 (may not work)