[SIDE VEG DOUBLE BROCCOLI] MA/CA Only Compliant Blood Orange- Honey Mustard Pork with Roasted Garlic Mashed Potatoes & Lemony Broccoli

• Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Reserve ¼ cup potato cooking liquid; drain and return potatoes to pot.

• Add garlic herb butter, sour cream, and a splash of potato cooking liquid. Mash until creamy, adding more splashes of potato cooking liquid if necessary; season with salt and pepper.

Cut broccoli into bite-size pieces. Peel and dice potatoes into ½-inch pieces. Peel blood orange and separate into segments; cut each segment in half. Zest and quarter lemon.

• Toss broccoli on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, spread across entire sheet.)

• Pat pork* dry with paper towels; place on empty side of baking sheet and season all over with a drizzle of olive oil, half the garlic powder (all for 4), salt, and pepper. (For 4, add pork to a second sheet 

• Roast on top rack until pork is cooked through and broccoli is browned and tender, 15-20 minutes. Transfer pork to a cutting board to rest.

Add garlic herb butter, sour cream and a splash of cooking water. Mash, adding more water if needed, until creamy. Taste and season with salt and pepper.

• Heat orange segments, ¼ cup water (⅓ cup for 4 servings), and stock concentrate in a medium pan over medium-high heat. Simmer, stirring, until reduced by half, 2-3 minutes.

• Turn off heat; stir in honey Dijon dressing and 1 TBSP butter (2 TBSP for 4); season with salt and pepper.

Pat pork* dry with paper towels; place pork on other side of baking sheet and season all over with a drizzle of olive oil, half the garlic powder (all the garlic powder for 4), salt and pepper. (For 4, broccoli will roast on tray on middle rack; add pork to a second sheet and roast on top rack.)

Place on top rack and roast until pork is cooked through and broccoli is browned and tender, 15-20 minutes. Transfer pork to a cutting board to rest.

• Toss roasted broccoli with juice from one lemon wedge (two wedges for 4 servings) and lemon zest to taste.