Ingredients
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1 lb baby red potatoes, scrubbed
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2 lbs broccoli (about 2 heads)
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5 tbsp olive oil, divided
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1/3 cup grated Parmesan cheese
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1/4 cup maple syrup
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3 tbsp Dijon mustard
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1 tsp fresh thyme leaves
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1 (1 lb) pork tenderloin
Steps
1
Preheat oven to 425°F. Line 2 large baking sheets with parchment. Halve the potatoes and add to a microwave-safe bowl. Cover with vented plastic and microwave on high 5 min. Let cool briefly.
2
Trim the broccoli. Cut off the florets and cut the stems into 2-inch pieces. On 1 prepared baking sheet, toss broccoli with 2 tbsp oil and spread into an even layer. Season with salt and pepper. On 1 side of second prepared baking sheet, spread the cheese close together in a single layer. Drizzle with 2 tbsp oil and season with salt and pepper. Using tongs, carefully place warm potatoes, cut-side down, on top of cheese. Roast broccoli and potatoes 15 min.
3
Meanwhile, in a small bowl, combine the maple syrup, mustard, and thyme. Pat the pork dry and season with salt and pepper. Coat pork with 2–3 tbsp maple mixture. Set aside remaining maple mixture. In a 12-inch skillet, heat remaining 1 tbsp oil on high. Add pork and cook 3–4 min., until browned on all sides, turning occasionally.
4
When broccoli and potatoes have cooked 15 min., add pork to baking sheet with potatoes. Toss broccoli. Roast 15–25 min. more, until pork, potatoes, and broccoli are fully cooked. Let pork rest 5 min., then thinly slice. Drizzle reserved maple mixture over pork.
