With the motor running, slowly add oil and puree until creamy.
To prepare pork & vegetables: Place pork and 1/4 cup dressing in a large sealable bag.
Press out air and seal.
Massage the dressing all over the pork.
Refrigerate for at least 4 hours or up to 24 hours.
(Reserve the 2 tablespoons dressing for Step 8.)
Cut broccoli into large florets, about 1 1/2 inches wide.
Toss the vegetables with 2 tablespoons oil, Italian seasoning and 1/2 teaspoon each salt and pepper.
Spread on a large rimmed baking sheet.
Remove the pork from the marinade and pat dry with paper towels (discard the marinade).
Sprinkle the pork with the remaining 1/4 teaspoon each salt and pepper.
Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat.
Add the pork and cook until browned on one side, 3 to 5 minutes.
Turn the pork over and transfer the pan to the upper rack.
Place the vegetables on the lower rack.
Meanwhile, prepare quinoa: Combine broth, oil and salt in a large saucepan.
Bring to a simmer over high heat.
Stir in quinoa and return to a simmer.
Remove from heat, cover and let stand for 5 minutes.
(Reserve 3 cups for another use.)
Transfer the pork to a clean cutting board and let rest for 5 minutes.
Toss the vegetables with the remaining 2 tablespoons dressing.
Slice the pork and serve with the roasted vegetables and quinoa, drizzled with balsamic glaze.
To make ahead
Prepare dressing (Step 1); refrigerate for up to 1 week.
Marinate pork (Step 2) for up to 1 day.
Prepare vegetables (Step 4); refrigerate for up to 5 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
