Herb and Garlic Crusted Pork Tenderloin with Roasted Broccoli

Ingredients

Quantities are for 4 servings.

• 1 lb Pork tenderloin
• 1 1/2 lb Broccoli, cut into florets
• 1 lb Baby potatoes, halved
• 3 tbsp Olive oil
• 4 cloves Garlic
• 2 tbsp Fresh rosemary, chopped
• 1 tbsp Fresh thyme leaves
• 1 tsp Fennel seeds, crushed (optional)
• 1 each Lemon, zested and juiced
• 1 tbsp Dijon mustard

Instructions

1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. In a small bowl, combine 1 tablespoon olive oil, half the garlic, the rosemary, thyme, fennel seeds (if using), lemon zest, Dijon mustard, salt, and pepper.
3. Pat the pork tenderloin dry, season with salt and pepper, and brush all over with the herb mixture.
4. Toss the broccoli and potatoes with the remaining olive oil, the remaining garlic, the lemon juice, salt, and pepper. Arrange around the pork on the sheet pan.
5. Roast for 25-30 minutes, until the pork reaches 145°F internally and the vegetables are tender.
6. Let the pork rest 5 minutes before slicing.