Roasted Baby Purple Potatoes

• Heat the oven to 375 degrees.  Line a baking sheet with parchment paper and slice the purple potatoes in half lengthwise.  
• Drizzle the potatoes with olive oil and sprinkle with the rosemary, thyme, garlic, salt and pepper, then toss to coat. Arrange the potatoes cut side down on the baking sheet, then roast for 30 minutes, until tender.

Honey Mustard Pork Tenderloin

• While the potatoes roast, prepare the pork tenderloin by placing the meat on a baking sheet.  In a small bowl, stir together the salt, pepper, mustard powder, and ancho powder until combined.  Liberally sprinkle the seasoning mixture over all sides of the pork and rub into the meat, using all the seasoning.
• Heat a large cast iron skillet over high heat until smoking, then add the olive oil and let it heat for 30 seconds before adding the pork to the skillet and searing on all sides until brown, about 1 minute per side.  
• Once the pork is seared, remove it to a sheet pan and brush it liberally all over with a glaze made by stirring together all of the honey mustard glaze ingredients together in a bowl.  Place the baking sheet with the pork in the same 375 degree oven as the potatoes and cook for 8 to 10 minutes, or until medium done and a meat thermometer inserted into the middle of the tenderloin registers 150 degrees.
• Remove pork from oven and allow to rest for 10 minutes before slicing.

Honey Steamed Broccoli

• In a large pot fitted with a steamer basket, add 1 cup of water and ¾ cup of the honey.  Stir to combine and bring to a boil.  
• Place the broccoli (or broccolini) in the steamer basket and cover with the lid, then steam for 8 minutes. Remove the lid and add the cubed butter over the top of the broccoli. Season with salt & pepper, then replace the cover and steam for another 2 minutes. 
• Remove the lid again and drizzle with remaining ¼ cup of honey, tossing to evenly coat with the now melted butter and honey, then steam for another 2 minutes, if needed, but do not overcook.  

Serve everything family style or plated in individual portions, garnished with pink peppercorns and micro radish or arugula greens.