• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim and halve Brussels sprouts lengthwise.

• Toss Brussels sprouts on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread Brussels sprouts out across entire sheet.) • Roast on top rack for 12 minutes (you’ll add more to the sheet then).

• Meanwhile, place potatoes 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 1⁄2 cup potato cooking liquid, then drain. Return potatoes to pot; keep covered off heat until ready to mash in Step 6.

• Pat pork dry with paper towels and season 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, 4-8 minutes. Remove from heat. • Once Brussels sprouts have roasted 12 minutes, remove sheet from oven. Transfer pork to opposite side. (For 4 servings, arrange pork on a second sheet; roast on middle rack.) Wipe out pan. • Return sheet to top rack; roast until pork is cooked through, 10-12 minutes more. Transfer pork to a cutting board.

• Meanwhile, halve orange. Pick parsley leaves from stems; roughly chop leaves. • In a small bowl, whisk together brown sugar, mustard, stock concentrate, half the thyme, 2 TBSP water, and juice from half the orange (all the thyme, 4 TBSP water, and juice from whole orange for 4 servings). • Heat pan used for pork over medium heat. Add orange mixture to hot pan and bring to a simmer. Cook, stirring constantly, until slightly reduced, 2-4 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired.

• Return pot with potatoes to medium-low heat. Add 2 TBSP butter(4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. • Keep covered off heat until ready to serve.

• Slice pork crosswise. • Divide pork, Brussels sprouts, and mashed potatoes between plates. Spoon pan sauce over pork and mashed potatoes. Garnish everything with almonds and parsley. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***