Categories: Meals
Ingredients
- 12 oz. Broccoli Florets
- 2 Garlic Cloves
- 1 Pork Tenderloin
- 1 oz. Light Brown Sugar
- 1 Tbsp. Smoky Chile and Cumin Rub
- 1 tsp. Sriracha
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Cut broccoli into bite-sized pieces. Mince garlic. Pat pork tenderloin dry, and season all over with ¼ tsp. salt and a pinch of pepper.
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Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and pork tenderloin to hot pan. Sear on three sides until browned, 1-2 minutes per side. Transfer pork tenderloin to half of prepared baking sheet. Reserve pan; no need to wipe clean.
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Toss broccoli, garlic, 2 tsp. olive oil, and ¼ tsp. salt on other half of baking sheet. Spread broccoli into a single layer on its half. Roast in hot oven until broccoli is tender and pork tenderloin reaches a minimum internal temperature of 145 degrees, 20-22 minutes. Rest pork tenderloin at least 5 minutes. While pork rests, make glaze.
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Add brown sugar, seasoning rub, Sriracha (to taste), and ⅓ cup water to pan used to sear pork and return pan to medium heat. Bring to a simmer, stirring occasionally, and cook until glaze is the texture of a thin syrup, 3-5 minutes. Season with a pinch of salt and pepper. Remove from burner.
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Cut pork tenderloin into ½" slices. Plate as pictured on front of card, drizzling glaze over pork slices. Bon appétit!