Mustard and Herb-Crusted Pork

While potatoes roast, finely chop 1 tbsp oregano leaves (dbl for 4 ppl). Cut broccoli into bite-sized pieces. Combine panko and half the oregano in a shallow dish. Set aside. Stir together honey and half the mustard in a small bowl. Set aside. Pat the pork dry with paper towels. Season with salt and pepper.

Brush the honey mixture all over the pork, then press gently into the panko mixture so it sticks all over. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the pork. Sear until golden-brown all over, 2-3 min per side. Transfer pork to the same baking sheet in the oven with potatoes. (NOTE: For 4 ppl, use another baking sheet for the pork and roast in the top of the oven.)

Continue roasting pork and potatoes in the middle of the oven, until pork is cooked through, 14-18 min.** Meanwhile, carefully wipe the same pan clean. Add 1 tbsp butter (dbl for 4 ppl), swirl pan until melted, 1 min. Add broccoli and 2 tbsp water (dbl for 4 ppl). Stir together. Cook, covered, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.

Wipe the same pan clean. Whisk together cornstarch and 3/4 cup water (dbl for 4 ppl) in another small bowl. Set aside. Heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl). Swirl pan until melted, 1-2 min. Add broth concentrate(s), cornstarch mixture, remaining oregano and remaining mustard. Cook, whisking together, until sauce reduces slightly, 2-3 min.