Sheet Pan Za'atar Pork and Sweet Potatoes

Preheat your oven to 425°F (218°C).

Wash and scrub 1.5 lb of sweet potatoes, leaving the skins on. Cut them into 3/4-inch cubes. Cut 1 head of cauliflower into bite-sized florets.

In a large bowl, toss the sweet potato cubes and cauliflower florets with 2 tbsp of olive oil, 1.5 tbsp of za'atar spice blend, 1/2 tsp of salt, and 1/4 tsp of black pepper.

Spread the seasoned vegetables in a single layer on a large sheet pan, leaving an open space in the center for the pork.

Pat dry 2 lb of raw pork tenderloins with paper towels. Rub them with 1 tbsp of olive oil, 4 minced garlic cloves, the remaining 1.5 tbsp of za'atar spice blend, 1/2 tsp of salt, and 1/4 tsp of black pepper.

Place the seasoned pork tenderloins in the center of the sheet pan.

Roast in the oven for 22 to 25 minutes, or until an instant-read thermometer inserted into the thickest part of the pork registers 145°F (63°C).

Remove the sheet pan from the oven. Transfer both pork tenderloins to a cutting board and let them rest for 5 minutes.

Squeeze the juice of 1 lemon over the roasted sweet potatoes and cauliflower, then toss gently on the sheet pan. Sprinkle with 1/4 cup of chopped fresh flat-leaf parsley.

Slice one of the pork tenderloins (1 lb) into medallions to serve immediately with half of the roasted vegetables.

Allow the second cooked pork tenderloin (1 lb) to cool completely, then place it in an airtight container and store it in the refrigerator to be repurposed for the Day 6 fried rice.