• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Pat pork* dry with paper towels and season all over with Italian Seasoning, salt, and pepper. Place in 1 aluminum tray. • Roast on top rack for 10 minutes (you’ll roast the broccoli then). • 4 SERVINGS: Divide pork between 2 trays.

• While pork roasts, cut broccoli florets into bite-size pieces, if necessary. Add to remaining tray. Toss with 1 TBSP water and a large drizzle of olive oil; season with salt, pepper, and a pinch of chili flakes if desired. Cover tray with foil. • Once pork has roasted 10 minutes, add broccoli to middle rack; roast until broccoli is tender and pork is cooked through, 15-18 minutes more. • 4 SERVINGS: Divide broccoli between remaining trays; add 1 TBSP water to each tray. • TIP: If you like your broccoli a little browned and crispy at the edges, remove foil from tray for the last 2-3 minutes of roasting.

• Meanwhile, halve baguette. Toast in oven until golden, 3-5 minutes. • While bread toasts, place 2 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in garlic powder and a pinch of salt and pepper. Add a pinch of chili flakes if desired. • Brush garlic butter onto cut sides of toasted baguette, then halve on a diagonal. • 4 SERVINGS: Use 4 TBSP butter.

• Slice pork crosswise. • Divide pork, broccoli, and garlic bread between plates. Drizzle pork with as much balsamic glaze as you like and serve.