Balsamic Pork Tenderloin with Roasted Potatoes and Broccoli

• pork tenderloinpatted dry24 oz
• russet potatocut into 1-inch cubes32 oz
• broccolicut into florets16 oz
• mushroomsthinly sliced8 oz
• balsamic vinegar4 tbsp
• tomato paste2 tbsp
• extra-virgin olive oil4 tbsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Do not rinse the pork. Pat it dry, then season all sides with kosher salt and black pepper. Cut the potatoes into 1-inch cubes, cut the broccoli into florets, and thinly slice the mushrooms.
2. 2Toss the potatoes with half the olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast at 425F for 20-25 minutes, until browned and fork-tender.
3. 3Add the broccoli to the baking sheet with the potatoes, toss with the remaining olive oil, and roast for 10-12 minutes, until bright green and crisp-tender.
4. 4While the vegetables cook, heat a skillet over medium-high heat. Sear the pork for 3-4 minutes per side, until browned and it releases from the pan on its own, then transfer it to a plate. The thickest part must read 145°F (63°C) on an instant-read thermometer. Wash the board, knife, and your hands with soap and water before touching anything else, then rest at least 3 minutes before slicing.
5. 5Reduce the skillet heat to medium. Add the mushrooms with a small pinch of salt and cook for 4-5 minutes, until softened and golden.
6. 6Stir the balsamic vinegar and tomato paste into the skillet with a splash of water. Simmer for 2-3 minutes, until glossy and slightly reduced, then taste and adjust with salt and pepper.
7. 7Slice the rested pork after at least 3 minutes. Serve with the roasted potatoes and broccoli, spooning the mushroom sauce over the pork.