2 tbsp Liquid Honey 2 tbsp Grainy Dijon Mustard 2 tbsp Balsamic Vinegar 1 tbsp Olive Oil 1
tbsp Club House Garlic Plus Seasoning (or, 1 tsp minced garlic + 1 tsp salt + 1/2 tsp ground black pepper) 1 large or 2 small pork tenderloins Large ziplock bag
Enter Cooking Mode All You Need 1 head cauliflower, cut into florets (approx. 4 cups / 500 mL) 2
tbsp (30 mL) olive oil 2
tbsp (30 mL) Thai Kitchen Fish Sauce 1 tsp (5 mL)
Club House Prepared Minced Garlic 1/2 lemon, zested
Club House Black Peppercorn Grinder, to taste 2
tbsp (30 mL) parmesan cheese, freshly grated 1 tsp (5 mL)
Club House Parsley Flakes Instructions Preheat oven to 375 °F (190 °C).