• Adjust rack to top position (top and middle positions for 4 servings) 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 on one side of a baking sheet. (For 4, spread pork across entire baking sheet.) • Roast on top rack for 5 minutes (you’ll add the broccoli then).

• Meanwhile, cut broccoli florets into bite-size pieces if necessary. • Once pork has roasted 5 minutes, remove sheet from oven. Carefully toss broccoli on empty side with a large drizzle of olive oil, salt, pepper, and a pinch of chili flakes if desired. (For 4 servings, add broccoli to a second sheet; roast pork on top rack and broccoli on middle rack.) • Return to top rack until broccoli is browned and tender and pork is cooked through, 12-15 minutes.

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

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