Maple-Dijon Pork with Roasted Sweet Potato and Broccoli

• boneless pork loincut into medallions20 oz
• sweet potatocut into 1-inch cubes24 oz
• broccoli florets:null16 oz
• red onioncut into wedges1
• maple syrup:null8 tsp
• balsamic vinegar:null8 tsp
• cooking oil:null8 tsp
• dried thyme:null1 tsp
• kosher salt:null1 tsp
• black pepper:null1/2 tsp

Instructions

1. 1Heat the oven to 425F. Cut the sweet potato into 1-inch cubes and cut the red onion into wedges. Pat the pork medallions dry without rinsing, then season both sides with kosher salt, black pepper, and dried thyme.
2. 2Toss the sweet potato, broccoli, and red onion with the oil on a baking sheet. Roast for 15-20 minutes, stirring once, until the sweet potato is fork-tender and the broccoli is crisp-tender.
3. 3Whisk the maple syrup and balsamic vinegar together. Brush the pork with some of the glaze and place it beside the vegetables. Roast for 8-12 minutes, turning once and brushing with the remaining glaze, until the thickest part reads 145°F (63°C). Wash the board, knife, and hands with soap and water before touching anything else, then rest at least 3 minutes before slicing.
4. 4Transfer the pork to a clean plate and let it rest for at least 3 minutes before slicing. Return the vegetables to the oven for 2-4 minutes, until the glaze is shiny and the edges are browned.
5. 5Taste the vegetables and adjust with salt, pepper, or a small splash of balsamic vinegar before serving with the sliced pork.