Step 1

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.

Step 2

• While potatoes cook, trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a large drizzle of olive oil, salt, and pepper. • Roast until lightly browned, 20-25 minutes. • Meanwhile, halve, core, and dice apple into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Step 3

• Pat pork* dry with paper towels; prick all over with a fork or knife. Season all over with McCormick Grill Mates Brown Sugar Bourbon Seasoning. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a plate. Wipe out pan. • TIP: If the pork begins to brown too quickly, reduce heat to medium.

Step 4

• Heat 1 TBSP butter and a drizzle of oil in pan used for pork over medium-high heat. Add apple and scallion whites; season with salt and pepper. Cook, stirring occasionally, until golden, 4-6 minutes. • Stir in stock concentrate, ½ cup water, and ½ tsp sugar. Cook until sauce is thickened and apple is tender, 5-7 minutes. • In the last 2 minutes, return pork to pan until warmed through. Season with salt and pepper. Turn off heat. • 4 SERVINGS: Use 2 TBSP butter, ¾ cup water, and 1 tsp sugar.

Step 5

• Mash potatoes until mostly smooth. • Stir in scallion greens, sour cream, 1 TBSP butter, and a splash of reserved potato cooking liquid. Season with salt and pepper. Keep covered until ready to serve. • 4 SERVINGS: Use 2 TBSP butter. • TIP: If needed, add more reserved potato cooking liquid a splash at a time until potatoes are smooth and creamy.

Step 6

• Divide pork, mashed potatoes, and Brussels sprouts between plates. Top pork with apple pan sauce and serve.