Stuffed Pork Tenderloin & Roasted Cauliflower | Family Foods

Ingredients

• 10 oz (300 g) pork tenderloin, cut from thick end (see tip)
• 1/4 tsp (1 mL) salt, divided
• 1/4 tsp (1 mL) pepper, divided
• 2 tbsp (30 mL) lightly packed brown sugar
• 1 tsp (5 mL) ground cumin
• 1 small head cauliflower, trimmed and cut in florets
• 1 pkg (375 g) baby carrots
• 1/2 cup (125 mL) cooked rice or quinoa
• 1/4 cup (60 mL) raisins
• 1 shallot, finely diced
• 2 tsp (10 mL) finely chopped fresh thyme
• 1 tsp (5 mL) Dijon mustard
• 2 tbsp (30 mL) olive oil, divided
• 1/2 cup (125 mL) chicken broth