Preheat and prep: Heat the oven to 425°F (220°C). Pat the pork tenderloin dry with paper towels. Line a sheet pan with foil or parchment for easier cleanup.

Mix the rub: In a small bowl, combine 2 tablespoons olive oil, minced garlic, 1 tablespoon chopped parsley, 1 teaspoon chopped thyme (or 1/2 teaspoon dried), 1 teaspoon lemon zest, 1/2 teaspoon smoked paprika (optional), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Season the pork: Rub the mixture all over the tenderloin, coating every surface. Let it sit at room temperature for 10–15 minutes while you prep the broccoli. This helps the seasoning soak in and the pork cook more evenly.

Prep the broccoli: Toss the florets with 1–2 tablespoons olive oil, 1/2 teaspoon kosher salt, and black pepper to taste. Spread them on the sheet pan, leaving space in the center for the pork.

Sear the pork (optional but recommended): Heat a skillet over medium-high with a drizzle of oil. Sear the tenderloin for 1–2 minutes per side until lightly browned. Transfer it to the center of the sheet pan with the broccoli. If skipping the sear, place the seasoned pork directly on the sheet pan.

Roast: Roast for 14–20 minutes, depending on thickness, until the pork reaches an internal temperature of 140–145°F (60–63°C). Stir the broccoli once halfway through for even browning.

Rest and finish: Transfer the pork to a cutting board and rest for 5–8 minutes. Toss the broccoli with a squeeze of lemon juice. If you like, melt 1 tablespoon butter over the resting pork and sprinkle with extra herbs.

Slice and serve: Slice the pork into 1/2-inch medallions against the grain. Serve with the roasted broccoli and any pan juices spooned over the top. Add lemon wedges on the side.