Peel and halve shallot. Slice thinly. Trim bottom end from broccolini and halve. Coarsely chop pineapple. Pat pork tenderloin dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork to hot pan and cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Transfer pork to a plate. Reserve pan; no need to wipe clean. While pork cooks, cook broccolini.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add broccolini and 1 Tbsp. water to hot pan. Cover, and cook until slightly softened, 2-3 minutes. Carefully uncover (there will be steam!), and add shallot to pan. Stir occasionally until shallot is tender, 2-3 minutes. Stir in seasoning blend and a pinch of salt. Stir occasionally until broccolini is tender, 4-5 minutes. Remove from burner.

Return pan used to cook pork to medium heat and add 2 tsp. olive oil. Add pineapple to hot pan and stir occasionally until lightly charred, 2-4 minutes. Add teriyaki glaze and red pepper flakes (to taste) and stir until heated through, 30-60 seconds. Plate dish as pictured on front of card, topping pork with pineapple teriyaki glaze. Bon appétit!