Nutrition per serving may change if servings are adjusted.
2 tablespoons Dijon-style mustard
2 tablespoons honey
1 pound pork tenderloin
3 slices turkey bacon
12 ounces small red potatoes, scrubbed and quartered
6 cups cauliflower florets
¼ teaspoon salt
¼ teaspoon black pepper
¾ cup packed fresh arugula, spinach, or sorrel (about 1½ ounces)
¼ cup packed fresh Italian (flat-leaf) parsley
1 ounce Parmesan cheese, grated
1 clove garlic, minced
2 tablespoons olive oil
2 teaspoons lemon juice
1 tablespoon water
Preheat oven to 425°F. In a small bowl, combine mustard and honey. Spread half of the mixture evenly over outside of pork. Wrap bacon around pork, leaving ends of bacon slices under the pork. Place pork on a rack in a large shallow roasting pan. Arrange potatoes and cauliflower around pork in pan. Drizzle with remaining mustard mixture. Toss vegetables to coat. Sprinkle potato mixture with the salt and pepper.
Roast for 25 to 30 minutes or until an instant-read thermometer inserted in thickest part of the pork registers 145°F and potatoes and cauliflower are just tender. Cover pork with foil and let stand for 3 minutes.
Meanwhile, for pesto, place arugula, parsley, cheese, almonds and garlic in a food processor. Cover and process until finely chopped. With the processor running, add oil, lemon juice and water through the feed tube until mixture is well combined.
To serve, cut pork crosswise into eight slices and divide among four serving plates. Divide vegetables among the plates and spoon pesto over vegetables.