Honey Glazed Pork Chops with Mashed Potatoes and Roasted Broccoli

I found this recipe a couple weeks ago in the Sunday paper.  I really like pork tenderloin and I have yet to be disappointed in a recipe I've tried.  I did my standard "that's not enough garlic. I'm going to double it" adjustments.  I also don't have an oven proof pan so I cooked the pork in a skillet and transfered it to an 9x13 pan for cooking.  I over cooked the broccoli and undercooked the potatoes, but it was still amazing.

So, Here's the recipe.

Honey-glazed Pork with Garlic Mashed Potatoes and Roasted Broccoli
Serves: 4 / prep time: 25 minutes Total time 50 minutes

1/2 cup apple juice
2 tbsp honey
1 tbsp soy sauce
4 cloves garlic, minced, divided
1 1/2 lbs pork tenderloin
1/4 tsp cayenne
4 cups broccoli florets
2 tbsp olive oil, divided
1/2 tsp salt, divided
1 1/2 lb yukon gold potatoes
1/2 cup sour cream
1/4 cup chopped broccoli

Preheat oven to 400 degrees.

Combine apple juice, honey, soy sauce and half of the garlic in a small bowl.  Sprinkle pork with cayenne.

Place the broccoli on a baking sheet and drizzle with 1 tbsp of the oil, toss to  coat and sprinkle with 1/4 tsp salt.

In a medium ovenproof skillet, heat the remaining 1 tablespoon oil. Add the pork and cook, turning once, until browned, about 8 minutes. Remove from heat. Pour juice mixture over pork and transfer to oven along with the baking sheet of broccoli. Bake until pork and broccoli are done, 25 to 30 minutes.

Meanwhile, cut the potatoes into slices and put them in a medium pot. Cover with cold water and bring to a boil over high heat. Cook until tender, 20 to 25 minutes.

Remove the broccoli, but leave on the baking sheet. Remove the pork and transfer to a cutting board. Return the skillet to high heat and cook juice mixture until a thick glaze forms, 3 to 4 minutes. Remove from heat.

Drain the potatoes and return to pot. Add sour cream, parsley, remaining 1/4 teaspoon salt and remaining garlic. Mash until smooth.

Slice pork on a diagonal and put on plate. Drizzle with glaze and serve with mashed potatoes and broccoli.

Adapted f rom Prevention magazine, March 2011 issue.