Rosemary Pork Loin with Potatoes and Broccoli

• boneless pork loinpatted dry24 oz
• russet potatocut into 1-inch cubes32 oz
• broccoli floretscut into bite-size pieces16 oz
• red onionthinly sliced1
• cooking oil:null4 tbsp
• dried rosemary:null1 tsp
• chicken broth:null1 cup
• kosher salt:null2 tsp
• black pepper:null1 tsp

Instructions

1. 1Cut the potato, broccoli, and red onion as described. Pat the pork dry without rinsing it, then season it on all sides with kosher salt, black pepper, and rosemary.
2. 2Heat half of the cooking oil in a covered skillet over medium heat. Add the potatoes and onion, season lightly with salt, cover, and cook for 10-12 minutes, stirring occasionally, until the potatoes are nearly fork-tender and the onion is translucent.
3. 3Push the vegetables to one side. Add the remaining cooking oil, place in the pork, and sear for 3-4 minutes per side until deeply golden and the pork reaches 145°F (63°C) at the thickest part. Transfer the pork to a plate and let it rest for at least 3 minutes. Wash the board, knife, and hands with soap and water before touching anything else.
4. 4Add the broccoli and chicken broth to the skillet, cover, and cook for 5-7 minutes until the broccoli is crisp-tender and the broth is reduced. Taste and adjust with kosher salt and black pepper.
5. 5Return the rested pork and any collected juices to the skillet for 1-2 minutes, spooning the pan juices over it until hot and the vegetables are fork-tender.