Sear the pork tenderloin

• Heat the avocado oil and olive oil in a cast iron pan over medium-high heat.
• Sear the seasoned pork tenderloin for 2 minutes on each side until browned.

Roast the pork in foil

• Transfer the tenderloin to a sheet of foil and top with pats of butter.
• Wrap it up tightly and bake at 190 °C (375 °F) for 20 minutes.
• Unwrap and return to the oven for 10 more minutes.

Rest the pork

• Check the thickest part of the tenderloin reaches at least 63 °C (145 °F).
• Wrap it back in the foil and let it rest so it soaks up the juices, reserving the drippings for the gravy.
• Slice just before serving.

Make the mashed potatoes

• Prepare the instant mashed potatoes following the box directions.
• Stir in the dried thyme, parsley and onion.

Cook the mac and cheese

• Add the mac and cheese packet to the water and bring to a boil.
• Simmer for 15 to 20 minutes, following the packaging directions.

Sauté the broccoli

• Heat the oil in a cast iron pan over medium-high heat and add the broccoli florets.
• Toss to coat in the oil, adding more oil and the salt.
• Cook until the florets start to brown, then add the water, cover with a lid and cook for 2 minutes.
• Remove from the heat, take off the lid and leave the broccoli in the pan.

Make the gravy

• Melt the butter, then stir in the flour.
• Pour in the pork drippings and whisk over medium heat.
• Thin with the water and season with the salt, dried rosemary and onion powder.

Serve

• Plate the sliced pork with the mashed potatoes, broccoli, mac and cheese and gravy.