Sheet-Pan Pork Tenderloin with Sweet Potatoes and Broccoli

Instructions

1. 1

   Position a rack in the middle of the oven and preheat with an empty sheet pan on it to 425°F.

2. 2

   Toss the sweet potatoes with 2 tablespoons oil, the garam masala, and 1.75 teaspoons salt. Spread in an even layer on the preheated pan and roast 8 minutes, stirring once halfway through.

3. 3

   Meanwhile, pat the tenderloin dry and cut 6 evenly spaced slits, each about 1/2-inch wide and 1/4-inch deep, along its length. Tuck a garlic slice into each slit so it sits flush with the surface. Rub the pork with 1 tablespoon oil, then with 2 teaspoons coriander, 1 teaspoon cumin, and 1 teaspoon salt, pressing gently to adhere.

4. 4

   After the sweet potatoes have roasted 8 minutes, move them to one side of the pan and add the pork, garlic-side up, next to them. Roast both for 10 minutes.

5. 5

   Meanwhile, toss the broccoli with the remaining 1.5 tablespoons oil, remaining 2 teaspoons coriander, remaining 1 teaspoon cumin, remaining 1.5 teaspoons salt, and sugar if using.

6. 6

   After the pork has cooked 10 minutes, add the broccoli to the empty side of the pan in an even layer. Roast everything together until the pork reaches 135-140°F for medium (or 155-165°F for well done), the broccoli is crisp-tender, and the sweet potatoes are fully tender, 8 to 12 more minutes.

7. 7

   Rest the pork on a cutting board for 5 to 10 minutes, keeping the vegetables warm in the turned-off oven. Slice the pork, discarding or serving the garlic pieces, and serve with the roasted vegetables and lemon wedges.