Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Finely chop 1/2 tbsp rosemary leaves (dbl for 4ppl). Toss potatoes and rosemary with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, tossing halfway through cooking, until golden-brown, 25-28 min.

While potatoes roast, pat pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4ppl), then pork. Pan-fry, turning occasionally, until browned all over, 7-8 min. Remove the pan from heat and transfer pork to another baking sheet. Roast, in top of oven, until cooked through, 14-16 min.**

While pork cooks, cut cucumber into 1/4-inch half-moons. Peel, then thinly slice shallots. Finely chop apricots. Peel, then mince or grate garlic.

In a large bowl, whisk together vinegar, half the mustard, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4ppl). Season with salt and pepper. Add cucumber and half the shallots. Toss to coat. Set aside.

Heat the same pan over medium-low heat. When hot, add garlic and remaining shallots. Cook, stirring often, until fragrant, 1-2 min. Add 1/2 cup water, then apricot jam, apricots and remaining mustard. Cook, stirring often, until slightly reduced, 4-5 min. Remove the pan from heat and add 3 tbsp butter. Stir together until melted, 1 min. Season with salt and pepper.

Slice pork. Add any juices from the baking sheet, to the pan with glaze. To the dressing, add spinach. Toss together. Divide pork, potatoes and salad between plates. Spoon apricot glaze over pork.