Herb-Crusted Pork Tenderloin with Garlic Mashed Potatoes

Preheat oven to 400°F (200°C).

Cook 1 cup of brown rice according to package instructions (typically 2 cups water to 1 cup rice, simmer for 45 minutes).

Peel and cut 12 oz of russet potatoes into 1-inch cubes. Place in a large pot, cover with cold water, add 1/2 tsp salt, and bring to a boil. Cook for 15-20 minutes until fork-tender.

While potatoes cook, finely chop 2 cloves of garlic, 1 tbsp rosemary, 1 tbsp thyme, and 2 tbsp parsley.

In a small bowl, mix 1 tbsp Dijon mustard, 2 minced garlic cloves, chopped herbs (reserving 1 tbsp parsley for garnish), 1/4 cup panko breadcrumbs, 1/2 tsp salt, and 1/4 tsp black pepper.

Pat 8 oz pork tenderloin dry with paper towels. Rub with 1/2 tbsp olive oil and season with 1/4 tsp salt and 1/4 tsp pepper.

Heat an oven-safe skillet over medium-high heat. Add 1/2 tbsp olive oil and sear the pork tenderloin on all sides until golden brown, about 3-4 minutes total.

Brush the seared tenderloin with Dijon mustard mixture, pressing gently to adhere the herb crust.

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).

While the pork roasts, drain the potatoes and return them to the pot. Add 2 minced garlic cloves, 1 tbsp butter, 1/4 cup low-fat milk, and mash until smooth. Season with remaining salt and pepper to taste.

Steam 2 cups of broccoli florets for 5 minutes until bright green and tender-crisp.

Remove the pork from the oven and let rest for 5 minutes. Meanwhile, add 1/2 cup chicken broth to the skillet and scrape up any browned bits to make a quick pan sauce.

Slice the pork tenderloin into medallions and squeeze juice from 1/2 lemon over the top.

For meal prep: Divide the pork, mashed potatoes, broccoli, and brown rice into 5 equal portions in microwave-safe containers. Let cool completely before covering and freezing.

To reheat: Remove from freezer the night before and thaw in refrigerator. Microwave on high for 2-3 minutes, stirring halfway through, until heated to 165°F (74°C).