FOR THE PORK

Tenderloin #1

1 (1.5 lb) pork tenderloin

1 tablespoon olive oil

1 tablespoon Montreal Steak Seasoning

Tenderloin #2

1 (1.5 lb) pork tenderloin

2 tablespoons Dijon mustard

For Serving

1 jar sundried tomatoes in oil

FOR THE ROASTED CARROTS & BROCCOLI

1 package rainbow carrots (such as Costco’s)

1 package broccoli florets

2 tablespoons olive oil

1 teaspoon Montreal Steak Seasoning

For the Pork

Preheat oven to convection broil at 450°F. Line a baking sheet with foil for easy cleanup.

Remove pork tenderloins from the package, rinse, and pat dry. Place on the prepared baking sheet.

For Tenderloin #1: Drizzle with olive oil and coat all sides with Montreal Steak Seasoning.

For Tenderloin #2: Spread Dijon mustard evenly over the entire tenderloin.

Broil for 10-12 minutes, or until the internal temperature reaches 145°F for medium doneness.

Remove from the oven, cover with foil, and let rest for 10 minutes before slicing.

To serve, top either tenderloin with sundried tomatoes and a drizzle of sundried tomato oil for extra flavor.

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For the Roasted Carrots & Broccoli

Preheat oven to 425°F. Line a baking sheet with foil.

Rinse rainbow carrots and broccoli florets and pat dry.

Spread evenly on the foil-lined baking sheet, drizzle with olive oil, and sprinkle with Montreal Steak Seasoning.

Toss everything with your hands to evenly coat.

Roast for 10-12 minutes, until veggies are slightly blistered but still crisp.

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Servings: 4

Total Time: 30 minutes

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