• 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, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces.

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

• 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 carrots 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.) • Return sheet to top rack; roast until pork is cooked through, 10-12 minutes more. Transfer pork to a cutting board. **Swap in chicken* or beef* for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a cutting board. (No need to roast!) Wipe out pan.**

• 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. **Use pan used for chicken or beef here.**

• 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, carrots, and mashed potatoes between plates. Spoon pan sauce over pork and mashed potatoes. Garnish everything with almonds and parsley. Serve. **Slice chicken or beef against the grain.** ***Poultry is fully cooked when internal temperature reaches 165°.***