Cumin-Crusted Pork Tenderloin with Warm Sweet Potato Salad & Charred Broccolini

Preheat oven to 400°F (200°C).

In a small bowl, mix together 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1 teaspoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Pat the 1 pound pork tenderloin dry with paper towels and rub all over with 1 tablespoon olive oil. Coat evenly with the spice mixture, pressing gently to adhere.

Peel and dice 1 pound sweet potatoes into 3/4-inch cubes. Peel and slice 1/2 medium red onion into 1/2-inch wedges.

Toss sweet potatoes and red onion with 1 tablespoon olive oil, salt, and pepper. Spread on half of a large baking sheet.

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil and sear the pork tenderloin on all sides until golden brown, about 6-8 minutes total.

Transfer the skillet with the pork to the oven and roast for 15-18 minutes, or until the internal temperature reaches 145°F (63°C).

Place the baking sheet with sweet potatoes in the oven at the same time as the pork. Roast for 20-25 minutes, stirring halfway through, until tender and caramelized.

While the pork and sweet potatoes are roasting, trim the ends of 8 ounces broccolini. In a bowl, toss broccolini with 1 teaspoon olive oil, salt, and pepper.

In a small bowl, whisk together 1 tablespoon pomegranate molasses, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 2 teaspoons honey, and 2 teaspoons olive oil to make the dressing.

When the sweet potatoes have about 5 minutes left, heat a grill pan or cast-iron skillet over high heat. Add the broccolini and char for 3-4 minutes, turning occasionally, until tender-crisp with charred edges.

Remove the pork from the oven and transfer to a cutting board. Tent with foil and let rest for 5 minutes.

Strip the leaves from 2 sprigs of fresh thyme and 1 sprig of rosemary. Chop finely.

In a large bowl, combine the roasted sweet potatoes and red onion with the dressing, 2 tablespoons toasted pumpkin seeds, 2 tablespoons dried cranberries, and half of the chopped herbs. Toss gently to combine.

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

To serve, divide the warm sweet potato salad between two plates. Arrange the sliced pork tenderloin alongside and place the charred broccolini next to it. Sprinkle the remaining herbs over the dish.