Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and finely chop shallot.

Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, half the chopped thyme, and a pinch of salt and pepper.

Toss carrots on empty side with a drizzle of oil, salt, and pepper.

Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes

While veggies roast, pat pork* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step).

Transfer to a second baking sheet.

Roast pork on middle rack until cooked through, 10-12 minutes.

Transfer to a cutting board to rest, then thinly slice crosswise.

Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes.

Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes.

Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Divide Brussels sprouts, carrots, and pork between plates. Drizzle pan sauce over pork and serve.