Herb-Roasted Pork Tenderloin with Steamed Broccoli

Preheat oven to 425 F. Let pork sit out for a few minutes to take the chill off of it. This prevents the pork from sticking to the pan.

Rinse pork, pat it dry and season with salt and pepper. Place pork in an oven-safe skillet and over medium heat. Sear all sides of the pork, turning it every two to three minutes. When one side is seared, turn the meat over. Once browned on all sides, remove from heat.

Meanwhile in a bowl add the olive oil, Gourmet Garden garlic paste, Gourmet Garden Italian herbs paste and Gourmet Garden dill paste. Mix well.

With a pastry brush, brush all sides of the pork with the herb mixture. Add the chicken broth to the bottom of the skillet and place it in the oven for 35 minutes or until pork is cooked to 160 F. About halfway through check to see if the liquid is evaporated, and if so, add a pinch more chicken broth.

While pork is cooking add broccoli into a bowl.

In a small bowl add olive oil and Gourmet Garden garlic paste. Pour garlic mixture over the broccoli, mix well and let it sit for a few minutes, while you wait for the pork to finish cooking.

Once pork is fully cooked, remove pan from the oven and remove pork from the pan. Place it onto a cutting board and cover with aluminum foil and let it rest for 5 minutes. Then cut into slices.

Meanwhile while pork is resting, add broccoli into the pan the pork was in (discard any liquid in the pan, but don’t wash the pan), add vegetable or chicken broth and place on the stove top over medium heat. Cover and cook for 5 minutes until broccoli is fork tender.

Add sliced pork and broccoli to serving plate.