• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1/2-inch pieces. Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and mince half the onion (whole onion for 4). Zest and quarter lemon.

• Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet; roast on top rack for 20-25 minutes total.) • Roast on top rack for 5 minutes (you’ll add the broccoli then).

• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss broccoli on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting and add broccoli to a second baking sheet; roast on middle rack.) • Return to top rack until potatoes are golden brown and broccoli is tender, 15-20 minutes more.

• While veggies roast, pat pork dry with paper towels; season all over with salt, then coat with as much Steak Spice as will stick. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If crust begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer pork to a cutting board. Wipe out pan. Swap in chicken or beef for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side. Transfer to a cutting board to rest for at least 5 minutes.

• Heat a drizzle of olive oil in same pan over medium heat. Add minced onion; cook, stirring, until softened and lightly browned, 3-4 minutes. • Stir in stock concentrate and 1/4 cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Remove from heat and stir in 11/2 TBSP dressing (3 TBSP for 4) until combined. (Be sure to measure the dressing—we sent more.) Season generously with pepper.

• Toss broccoli with lemon zest. • Thinly slice pork crosswise. • Divide pork, potatoes, and broccoli between plates. Spoon pan sauce over pork. Serve with lemon wedges on the side. Thinly slice chicken or beef against the grain.