Mustard Pork Tenderloin with Cauliflower | America's Test Kitchen

Ingredients

• 3 tablespoons cider vinegar
• 3 tablespoons whole-grain mustard
• 2 tablespoons maple syrup
• 1 1/2 teaspoons table salt , divided
• 3/4 teaspoon pepper , divided
• 5 tablespoons vegetable oil , divided
• 2 (1-pound) pork tenderloins , trimmed
• 1 tablespoon dry mustard
• 1 head cauliflower (2 pounds), cored and cut into 1-inch pieces
• 1 red bell pepper , stemmed, seeded, and cut in ¼-inch-wide strips
• 1/4 cup fresh parsley leaves