Roasted Pork with Broccoli
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just about an hour and tastes like you spent way more time in the kitchen than you actually did. The pork tenderloin stays incredibly tender and juicy when roasted alongside broccoli, which is packed with vitamin C and fiber to keep you feeling satisfied. I love how everything cooks on one sheet pan, which means minimal cleanup and maximum flavor from all those garlic cloves, fresh herbs, and a squeeze of bright lemon. It's simple enough for a Tuesday night but elegant enough to serve to guests.
Ella x
Ingredients
- ¾ kgpork tenderloin(trimmed of excess fat)
- ¾ kgbroccoli florets(cut into bite-sized pieces)
- 4 tablespoonsolive oil
- 6garlic cloves(minced)
- 2 teaspoonsfresh rosemary(chopped)
- 1 teaspoonfresh thyme(chopped)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1lemon(zest and juice)
- 118 mlparmesan cheese(grated)
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the pork tenderloin dry with paper towels and season generously with salt and black pepper on all sides.
Tip: Dry meat helps create a better crust when searing.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the pork for 2-3 minutes per side until golden brown, then transfer to a plate.
Tip: Don't move the meat while searing to achieve a nice crust.
- 3
In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the minced garlic for about 1 minute until fragrant. Stir in the rosemary and thyme.
Tip: Keep the heat medium to prevent garlic from burning.
- 4
Add the broccoli florets to the skillet and toss to coat with the garlic-herb oil. Season with a pinch of salt and pepper. Spread the broccoli around the skillet and nestle the pork tenderloin back into the center.
Tip: Arranging broccoli around the pork helps it roast evenly.
- 5
Transfer the entire skillet to the preheated oven and roast for 20-25 minutes, until the pork reaches an internal temperature of 145°F when measured with a meat thermometer at the thickest point.
Tip: Start checking at 20 minutes to avoid overcooking.
- 6
Remove from the oven and let the pork rest for 5 minutes before slicing. Drizzle the lemon juice over the broccoli and pork.
Tip: Resting allows juices to redistribute for more tender meat.
- 7
Slice the pork into quarter-inch thick slices and arrange on a serving platter with the roasted broccoli. Sprinkle with lemon zest, grated parmesan cheese, and red pepper flakes if desired. Serve immediately.
Tip: The parmesan adds a savory finish that complements both the pork and broccoli.
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