Spice-Roasted Pork Tenderloin

Prepare Your Ingredients
Preheat oven to 425°F.
Foil-line and lightly grease a baking sheet.
Heat a medium pot of salted water to boiling on high.
Wash and dry the fresh produce.
Peel and large dice the sweet potatoes.
Mince 2 garlic cloves.
Cut the broccoli into bite sized pieces.
Pat the pork dry, remove silver skin if needed, and rub with a little olive oil.
Season to taste with the pork seasoning on all sides rubbing to adhere.

Cook the Sweet Potatoes
Add the sweet potatoes to the pot of boiling water.
Cook until tender when pierced with a fork; 12- 15 minutes.
Drain the potatoes leaving them in the colander for the time being.

Sear the Pork
Heat 1 tsp. olive oil in a medium pan (oven-proof if you have one) over medium-high heat until hot.
Add the pork loin and cook 2 minutes per side (adding oil if pan dries), then set aside.

Roast The Broccoli & Pork Loin
While the sweet potatoes cook, place the broccoli on the prepared baking sheet.
Drizzle it with about 1 Tbsp. olive oil and season with salt and pepper, tossing to coat.
Roast the broccoli on the top rack, 12 to 15 minutes, or until browned and tender.
Place the pan with pork in the oven on the middle rack (if pan isn't oven-safe, transfer pork to a baking sheet).
Roast 10-12 minutes for medium doneness (140° F).

Finish the Potatoes
In the same pot you boiled the potatoes, melt the butter over medium heat.
Add the garlic and sauté until golden and fragrant; about 1 minute.
Return potatoes to the pot and add the milk and sour cream.
Mash using a masher or fork until smooth and creamy (add a little more milk/water if needed).
Season with salt and pepper to taste.

Plating
Allow the pork to rest 3-5 minutes before slicing into medallions.
Divide the sweet potatoes and broccoli between your plates.
Place the pork medallions alongside the veggies and enjoy!