Honey-Ginger Pork Tenderloin with Roasted Yam Wedges and Sesame Broccoli

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

Trim any silver skin from the pork tenderloin. Pat dry with paper towels and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Peel and mince 2 tablespoons fresh ginger and 3 garlic cloves.

In a small bowl, whisk together 3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon minced ginger, 2 minced garlic cloves, and 1 teaspoon sesame oil.

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

Brush half of the honey-ginger mixture over the pork, reserving the rest. Transfer the skillet to the lower rack of the oven.

Wash and scrub 2 large yams. Cut into 1-inch thick wedges, leaving skin on.

In a large bowl, toss yam wedges with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Arrange yam wedges in a single layer on a baking sheet and place on the upper rack of the oven.

Wash and cut 1 large head of broccoli into florets. Toss in a bowl with 1 tablespoon olive oil, 1 minced garlic clove, 1/4 teaspoon salt, 1 teaspoon sesame oil, and 1 tablespoon minced ginger.

After the pork and yams have been cooking for 15 minutes, add the broccoli to the baking sheet with the yams, arranging in a single layer.

Roast for an additional 10-15 minutes until the broccoli is crisp-tender with charred edges, the yams are fork-tender, and the pork reaches an internal temperature of 145°F (63°C).

During the last 5 minutes of cooking, brush the remaining honey-ginger mixture over the pork.

Remove the pork from the oven and let rest for 5 minutes before slicing.

While the pork is resting, sprinkle 2 teaspoons sesame seeds over the broccoli and return to the oven for 2 minutes to toast.

Wash and thinly slice 3 green onions.

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

Serve the sliced pork with roasted yam wedges and sesame broccoli, garnished with sliced green onions.