Step 1

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until lightly browned and tender, 20-25 minutes total. (You’ll add more to the sheet after 10 minutes.)

Step 2

• Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 6-8 minutes (it’ll finish cooking in step 4). • While pork cooks, trim green beans if necessary. Peel and mince garlic.

Step 3

• Once potatoes have roasted 10 minutes, remove sheet from oven; carefully toss, keeping on one side. • Toss green beans on empty side with a drizzle of oil and a pinch of salt and pepper. • Return to middle rack until veggies are tender, 10-12 minutes more.

Step 4

• Once pork is browned all over, transfer to a second baking sheet. • Roast on top rack until pork is cooked through, 8-12 minutes.

Step 5

• Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and thyme; cook until fragrant, 30 seconds. • Stir in stock concentrates, honey, and ¼ cup water (½ cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until reduced by half, 3-4 minutes. • Stir in 1 TBSP butter (2 TBSP for until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash or two of water.

Step 6

• Let pork rest 2-3 minutes, then thinly slice crosswise. • Divide pork, green beans, and potatoes between plates. Drizzle pork with sauce and serve.