Before, starting, preheat oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with 1/2 tsp garlic salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil and 1/2 tsp garlic salt per sheet.)Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)

Meanwhile, pat pork dry with paper towels, then season with 1/2 tsp (1 tsp) garlic salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 14-16 min.**When pork is done, transfer to a plate. Cover with foil and let rest, 5 min.

Meanwhile, halve Brussels sprouts (if larger, quarter them).Peel, then mince shallot.

Add 1 tbsp (2 tbsp) butter to the same pan (from step 2) over medium-high, then Brussels sprouts and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper. Transfer to a medium bowl, then cover to keep warm.

Add 1 tbsp (2 tbsp) butter to the same pan. Heat over medium, swirling the pan until melted, 1 min.Add shallots. Cook, stirring occasionally, until softened, 2-3 min. Add fig spread, maple syrup, Dijon, broth concentrate and 1/4 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 3-4 min. Remove from heat.

Thinly slice pork. Divide potatoes, Brussels sprouts and pork between plates. Spoon fig-maple sauce over pork.