Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then slice carrot into 1/4-inch rounds. Halve Brussels sprouts (if larger, quarter them). Add carrots, Brussels sprouts and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper and 1 tsp seasoned salt (dbl for 4 ppl), then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 20-22 min.

While veggies roast, heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with half the garlic powder, salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side. Remove the pan from heat. Transfer pork to another unlined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**

While pork roasts, thinly slice chives. Combine broth concentrate, apricot spread, mustard and remaining garlic powder in a small bowl.

When pork is almost done, add apricot mixture and 1/4 cup water (dbl for 4 ppl) to the same pan (from step 2). Return the pan to medium-high. Bring sauce to a simmer. Once simmering, cook, stirring often, until thickened slightly, 2-3 min. Season with salt and pepper, to taste. Add any pork juices from the baking sheet and 1 tbsp butter (dbl for 4 ppl), then stir until melted.

Thinly slice pork.

Divide veggies and pork between plates. Spoon apricot sauce over pork. Sprinkle with chives.