Carb Smart Pork Tenderloin

Add broccoli, zucchini, half the garlic salt and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with one-quarter of the garlic salt and 1 tbsp oil per sheet.) Season with pepper, then toss to combine. Arrange in a single layer and set aside.

Pat pork dry with paper towels, then cut crosswise into 2 equal pieces. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 6-8 min. (NOTE: Pork will finish cooking in step 4.)

Nestle pork among veggies on the same baking sheet. (NOTE: For 4 ppl, divide pork between baking sheets.)Roast pork and veggies in the middle of the oven until veggies are tender and pork is cooked through, 14-16 min.** (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)When pork and veggies are done, carefully remove the baking sheet from the oven, then transfer pork to a clean cutting board to rest for 5 min. Sprinkle Parmesan over veggies, then return to the oven. Roast until Parmesan melts, 2-3 min.

Meanwhile, reheat the same pan (from step 3) over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Season with salt and pepper. Cook, stirring often, until dark golden-brown, 4-7 min. Stir in vinegar and 2 tbsp water (3 tbsp for 4 ppl). Cook, stirring often, until combined, 1-2 min. Transfer onions to a small bowl, then cover to keep warm.