Ingredients
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1 large onion
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2 tbsp canola oil
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1 tbsp butter
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1 (1 1/4 lb) pork tenderloin
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1 lb baby potatoes
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1/3 cup Nature's Promise® Organic Caesar Dressing with Greek Yogurt
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1 tsp Italian seasoning
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2 (12 oz) pkgs microwave-ready broccoli florets
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1 tbsp fresh parsley
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1/2 tbsp fresh thyme
Steps
1
Preheat oven to 425°F. Peel, halve, and thinly slice the onion.
2
In a small skillet, heat 1 tbsp canola oil on medium-high. Add onions, salt, and pepper, and cook 6–8 min., until onions begin to soften. Add butter and reduce heat to medium-low. Cook onions 25–35 min., until very tender and caramelized, stirring occasionally.
3
Season tenderloin with salt and pepper. In a 12-inch skillet, heat remaining 1 tbsp oil on high. Add pork and cook 5–7 min., until browned on all sides. Transfer pork to a foil-lined baking sheet. Roast 15–20 min., until a meat thermometer placed in thickest part of meat reaches 145°F, flipping halfway through.
4
Meanwhile, halve each potato and add into a large pot with salted water. Bring to a boil on high heat and cook until potatoes are fork-tender, 12–18 min. Drain in a colander. Return potatoes to the pot. With potato masher, smash potatoes until mostly smooth. Fold in Caesar dressing, Italian seasoning, salt, and pepper.
5
Meanwhile, steam broccoli in microwave according to package directions. Let pork rest and then slice to serve. Finely chop both the parsley and thyme but keep separate. When onions are caramelized, add to a medium bowl along with steamed broccoli, thyme, salt, and pepper. Stir to combine. Serve pork with smashed potatoes and broccoli. Garnish dish with parsley to serve.
