Spice-Rubbed Pork Tenderloin with Sweet Potato Mash

Preheat oven to 400°F (200°C).

Make the spice rub by combining 2 tablespoons smoked paprika, 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1 tablespoon dried oregano, 1/2 teaspoon cayenne pepper, 1 tablespoon kosher salt, and 1 tablespoon black pepper in a small bowl.

Pat the 2.5 pounds pork tenderloin dry with paper towels. Rub with 1 tablespoon olive oil, then coat thoroughly with the spice mixture, pressing it into the meat.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.

Add 3 cloves minced garlic to the pan and cook for 30 seconds until fragrant. Add 1 cup chicken broth, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, 4 sprigs thyme, and 2 sprigs rosemary to the skillet.

Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the pan juices halfway through cooking.

While the pork is roasting, peel and cut 3 pounds sweet potatoes into 1-inch cubes. Place in a large pot and cover with cold water. Add 1 tablespoon kosher salt and bring to a boil. Reduce heat and simmer until tender, about 15-20 minutes.

Drain the sweet potatoes and return them to the pot. Add 3 tablespoons butter, 1/2 cup milk, 2 tablespoons brown sugar, 3 cloves minced garlic, and 1/2 cup Greek yogurt. Mash until smooth and creamy. Season with salt and pepper to taste.

Trim 1 pound green beans and blanch in boiling salted water for 3-4 minutes until crisp-tender. Drain and shock in ice water to stop cooking. Drain again.

In a skillet, heat 1 tablespoon olive oil over medium heat. Add the blanched green beans and sauté for 2-3 minutes. Add 1/4 cup sliced almonds and toast for another minute. Season with salt and pepper, and finish with a squeeze of juice from 1 lemon.

Remove the pork from the oven and let rest for 10 minutes before slicing against the grain into 1/2-inch thick medallions.

Strain the pan sauce and simmer in a small saucepan until slightly reduced, about 5 minutes.

Serve sliced pork tenderloin over sweet potato mash, with green beans on the side. Drizzle with the reduced pan sauce and garnish with remaining fresh thyme leaves.