Pork and broccoli on one baking sheet

Ingredients:

• 1 pork tenderloin (about 600 g)
• 1/4 cup + 1 tbsp extra-virgin olive oil
• 3 cloves of garlic (1 finely grated, 2 unpeeled)
• 1 teaspoon paprika
• 0.5 tsp dried oregano
• 8 whole Peppadew peppers + 1 tbsp brine from jar
• 4 cups broccoli florets
• 1 can (425 g) canned chickpeas, rinsed
• 2 tbsp chopped fresh parsley
• Grated zest of 1 lemon + 1 teaspoon lemon juice

Preparation:

1. Preheat the oven to broil. Place the pork on a rimmed baking sheet and season generously with salt and pepper. In a bowl, combine 1 tablespoon olive oil, grated garlic, paprika, oregano, and 1 tablespoon of the pepper brine; rub the seasonings all over the pork and let it rest for 5 minutes. Grill the pork until lightly browned, about 8 minutes.
2. Meanwhile, in a large bowl, combine the broccoli, chickpeas, Peppadew peppers, whole garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Remove the pork from the oven and turn it over. Spread the vegetable mixture around the tenderloin. Continue roasting until a meat thermometer inserted into the pork registers 145°F (63°C) and the broccoli is lightly browned, another 6 to 9 minutes. Transfer the pork to a cutting board and let rest for 10 minutes.
3. Squeeze the roasted garlic cloves out of their skins and finely chop. Combine the garlic in a small bowl with the remaining 2 tablespoons of olive oil and 2 tablespoons of brine, parsley, lemon zest and juice, and a pinch of salt. Slice the pork and serve with the vegetable mixture. Drizzle the dressing over the pork.