Pork Tenderloin with Caramelized Cauliflower | RICARDO

Ingredients

• 2 pork tenderloins, about 3/4 lb (340 g) each
• 1/4 cup (60 ml) vegetable oil
• 4 cups (400 g) cauliflower, finely chopped
• 1/2 lb (225 g) white mushrooms, thinly sliced
• 1 shallot, chopped
• 1/4 cup (10 g) parsley, finely chopped
• 3 tbsp chives, roughly chopped
• 1 cup (25 g) arugula
• 3 tbsp (45 ml) olive oil
• 1 tbsp (15 ml) balsamic vinegar
• 1 tbsp (15 ml) whole-grain mustard