- 1 (1 1/2) lb pork tenderloin
- Salt and freshly ground pepper
- 1 1/2 tsp white sesame seeds, toasted
- 1 tsp ground marjoram
- 1 tsp dried oregano leaves
- 1 tsp dried thyme leaves
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 6 Yukon Gold potatoes, cut into cubes
- 2 carrots, cut into large pieces
- Canola oil
- 1 tsp Harissa seasoning
- 1 bag Harmons pre-cut broccoli
- 1 lemon, zested
Preheat oven to 500°. Line a rimmed baking sheet with aluminum foil and place a cooling rack inside pan. Line another rimmed baking sheet with foil and set aside.
Using a boning knife, trim silver skin from pork tenderloin and make crisscross incisions on tenderloin. Season pork with salt and pepper and dried spices. Place on cooling rack set in baking sheet and roast for 10 minutes. Reduce heat to 400° and continue to cook until an internal temperature registers 145°. Remove from oven and let rest, tented loosely with foil, for 5 minutes.
Meanwhile, in a large bowl, add potatoes and carrots, season with salt and pepper, and Harissa seasoning and toss to combine. Place on second prepared baking sheet and roast at 400° until golden and tender, about 20 minutes.
In a bowl, add broccoli. Season with salt and pepper and drizzle with oil. Place on baking sheet used for pork and roast until tender, about 8 minutes. Sprinkle lemon zest over broccoli.