Roast Pork Tenderloin with Cauliflower and Leeks

Sheet-pan dinners live or die by timing, and this one works because tenderloin, cauliflower and halved leeks all finish within minutes of each other at 425 F. Smoked paprika and a little brown sugar give the pork a rusty crust and a hint of campfire. The leeks go soft and sweet inside while their outer layers char. While the meat rests, deglaze the empty pan on the stove with cider and stock to rescue the browned bits into a quick jus that ties the plate together.