Dijon-Rosemary Pork Tenderloin with Wild Rice Pilaf and Roasted Broccoli

Preheat oven to 425°F (220°C). Position racks in the upper and lower thirds of the oven.

In a small bowl, combine 2 tablespoons Dijon mustard, 2 tablespoons chopped rosemary, 2 minced garlic cloves, 1 tablespoon honey, and 2 tablespoons olive oil to make a paste.

Pat the pork tenderloin dry with paper towels and season generously with salt and pepper. Rub the mustard-rosemary mixture all over the pork tenderloin.

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

Transfer the skillet with the pork to the upper rack of the oven and roast for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F (63°C).

Meanwhile, in a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the diced shallot and remaining minced garlic clove and sauté until softened, about 2 minutes.

Add 1 cup wild rice blend to the saucepan and stir to coat with oil. Pour in 2 cups chicken broth, add a pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and liquid is absorbed.

While the rice cooks, toss broccoli florets with the remaining olive oil, salt, and pepper on a rimmed baking sheet. Spread in a single layer and place on the lower rack of the oven. Roast for 15-20 minutes, tossing halfway through, until edges are crispy and broccoli is tender.

When the rice is done, fluff with a fork and stir in the dried cranberries, chopped pecans, chopped thyme, and lemon zest. Cover and keep warm.

Remove the pork from the oven and transfer to a cutting board. Tent with foil and let rest for 10 minutes.

While the pork rests, make a quick pan sauce. Return the skillet to medium heat (careful, the handle will be hot). Add 1 tablespoon sherry vinegar to deglaze, scraping up any browned bits. Stir in 1 teaspoon whole grain mustard and 1 tablespoon butter. Cook for 1-2 minutes until slightly thickened.

Squeeze half the lemon juice over the roasted broccoli and toss to combine.

Slice the pork tenderloin into 1/2-inch medallions against the grain.

To serve, divide the wild rice pilaf between two plates, arrange sliced pork tenderloin over the rice, drizzle with the pan sauce, and serve the roasted broccoli alongside.