1. Center a rack in oven and heat to 425 degrees. Spread potato wedges around outer edge of a greased baking sheet. Bake until potatoes are sizzling and edges begin to brown, 5 to 7 minutes.
2. Meanwhile, pat pork dry with paper towels, then season with 1/2 teaspoon garlic salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high until just smoking. Add pork and cook until browned on top and bottom, about 2 minutes per side. Transfer to baking sheet with potatoes and bake 10 minutes.
3. Toss broccoli with remaining 1 tablespoon oil and 1/4 teaspoon each garlic salt and pepper in a medium bowl. After 10 minutes, remove baking sheet from oven, then flip pork and potato wedges and brush pork all over with honey mustard. Add broccoli and continue to bake until vegetables are tender and thickest part of tenderloin registers 145 degrees, about 10 more minutes.
4. Transfer pork to a cutting board and let rest 5 minutes before slicing. Cover vegetables loosely with foil to keep warm, then serve alongside sliced pork.
Source: Hannaford fresh Magazine, January-February 2022