Why This Recipe Works

Roasting unpeeled garlic cloves with potatoes and broccoli rendered them sweet and creamy. The roasted garlic added depth and body to a creamy mustard pan sauce.

Before You Begin

This recipe was developed with the Test Kitchen’s winning whole-grain mustard, Grey Poupon Harvest Coarse Ground Mustard. Garnish with chopped chives.

Instructions

Adjust oven rack to lowest position and heat oven to 475 degrees. Toss potatoes, 3 tablespoons oil, garlic, ½ teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Arrange potatoes cut side down and roast for 10 minutes. Toss broccoli with 2 tablespoons oil and ½ teaspoon salt and scatter over and around potatoes. Roast until vegetables are tender and browned, about 20 minutes. Squeeze garlic from skins and chop fine.

Meanwhile, pat pork dry with paper towels and sprinkle with remaining 1 teaspoon salt and 1 teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and cook until browned and registering 140 degrees, about 6 minutes per side. Transfer pork to platter.

Add broth and cream to now-empty skillet and cook over medium-high heat until slightly thickened, about 3 minutes. Stir mustard, lemon juice, garlic, and any accumulated pork juices into sauce. Serve.