Honey Mustard Pork Tenderloin and Tenderstem Broccoli

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Prepare the Honey Mustard Pork Tenderloin

• 200g Pork Tenderloin
• 1 tbsp Honey
• 1 tbsp Dijon Mustard
• 1 Clove Garlic
• 1 tsp Olive Oil

Preheat your oven to 200°C (392°F). In a small bowl, mix together the honey, Dijon mustard, minced garlic, olive oil, salt, and pepper. Rub the pork tenderloin with the honey mustard mixture, ensuring it is evenly coated. Place the pork tenderloin on a baking sheet lined with parchment paper or in a small roasting pan. Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 63°C (145°F). Let the pork rest for 5 minutes before slicing.

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Prepare the Garlic Broccolini

• 2 tsp Olive Oil
• 1 Clove Garlic
• 200g Broccolini

While the pork is roasting, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the tenderstem broccoli to the skillet and season with salt and pepper to taste. Cook, stirring occasionally, for 5-7 minutes until the broccoli is tender but still crisp.

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Assemble the Dish

Slice the rested pork tenderloin into medallions. Plate the sliced pork with the garlic tenderstem broccoli on the side. Drizzle any remaining honey mustard sauce from the roasting pan over the pork for added flavor.