Balsamic glazed pork tenderloin, sauteed spinach, roasted cauliflower and squash.

I love making different sauces because I think they bring foods to another level of yumminess. For this recipe, I used a balsamic vinegar sauce to elevate the flavor of the pork. I served the pork with sauteed spinach and roasted cauliflower and squash.

Balsamic Glazed Pork Tenderloin:

What you need:

Pork tenderloin

Seasoning for pork: 1/2 tps black pepper, pinch of salt, 1 tps garlic powder, 1 tps onion powder, all spice, 2 tps Maggie all purpose seasoning, 1/2 tps cayenne pepper

Balsamic glazed sauce: Heat 1/2 cup of balsamic vinegar, 1 tbs brown sugar. Stir ingredients until sauce starts to thicken. Then remove from heat.

Directions for Pork:

Heat the oven to 375 degrees Fahrenheit.

Season pork and place on oiled foil paper lined baking sheet. Cover the baking sheet with pork with more foil paper and place into the oven.

Bake for 30 minutes.

Remove the pork from the oven, drain the juices and pour the balsamic sauce over the pork.

Return to oven and cook on one side for 10 minutes. Flip the pork and pour remaining sauce on the other side. bake for another 2-3 minutes.

Directions for sauteed spinach:

Heat 1-2 tsp of vegetable oil over medium heat.

Reduce heat and add spinach.

Saute spinach while adding a pinch of salt, black pepper and garlic powder.

Roasted cauliflower and Squash.


Cut half of a head of cauliflower into small pieces

Peel and dice squash (amount will depend on the serving size).

Place foil paper on a baking sheet and line with oil.

wash and place cauliflower and squash on the baking sheet.

Season with salt, black pepper, garlic powder, smoked paprika and Italian seasoning.

Bake in the oven until vegetables are cooked for about 20 minutes.

This was a very delicious pork dish. It was a tangy, sweet explosion of flavors. The roasted vegetables and sauteed spinach were the perfect side dishes for the pork.