> 2 bunches baby broccoli or broccolini, bottoms trimmed
> 4 tbsp olive oil, divided
> 1 tbsp ground cumin
> 1 tbsp ground coriander
> 1 tsp onion powder
> 1/4 tsp ground cayenne
> 1 lb pork tenderloin
Preheat oven to 425°F. On a large rimmed baking sheet, toss the broccoli with 2 tbsp oil. Season with ¼ tsp each salt and pepper. Roast 15–20 min., until stems are tender when pierced with knife.
Meanwhile, in a small bowl, combine the cumin, coriander, onion powder, cayenne, and ¼ tsp salt. Slice the pork tenderloin into 1-inch-thick medallions. Rub all over with spice mixture.
In a 12-inch nonstick skillet, heat remaining 2 tbsp oil on medium-high. Add the pork medallions and cook 4–5 min. per side, until cooked through. Serve pork with roasted broccoli.
Baby broccoli is sometimes labeled Broccolini or broccolette. If you can’t find it, substitute with 1 lb broccoli florets.