Large handful of fresh spinach with stalks removed and chopped
1 tsp paprika
1tsp chilli powder
1 large carrot, peeled cut into batons
1 small head of cauliflower, separated into florets
1/4 coarsely chopped red cabbage
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon whole grain mustard
Preheat your oven to 230°c along with a small roasting pan (for the pork).
Pat the tenderloin dry and rub with half of the paprika and chilli powder, salt & pepper
Toss the vegetables (except spinach) with a little olive oil, and season. Set aside in a roasting tray until your oven gets turned down.
Take your preheated roasting pan out of the oven and swirl some oil in the base to heat up. Add your tenderloin and roast for 10 minutes at 230°c
Turn your oven down to 200°c after this ten minutes, put your veg in to roast and turn your pork over. The pork needs a further 10-15 minutes to cook the other side (check it is just cooked through) and the veg will need 20-25 minutes, turning half way through.
Remove the pork when cooked, and allow to rest covered in foil on a chopping board for ten minutes.
Whisk together the apple cider vinegar, a tbsp olive oil, honey, whole grain mustard, salt, and pepper for the dressing. Toss the spinach with a little of the dressing to evenly coat and then muddle through the roasted vegetables when cooked, on the hot roasting tray to wilt slightly.
Slice the tenderloin and serve on a bed of the vegetables drizzled with the remaining dressing.