Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Finely chop half the rosemary (all for 4 servings).

Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Toss potatoes on empty side of sheet with a large drizzle of oil, chopped rosemary, a pinch of salt, and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, pat pork* dry with paper towels and season all over 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 all over, 4-8 minutes. Turn off heat; transfer pork to a second baking sheet. Wipe out pan.

Roast on middle rack until pork is cooked through, 10-12 minutes. Transfer to a cutting board.

Meanwhile, roughly chop parsley.

Once veggies and pork are done roasting, combine cream sauce base, mustard, stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and pepper in pan used for pork over medium-high heat.

Bring to a boil, then reduce to a simmer and cook, whisking constantly, until slightly reduced, 30-60 seconds. TIP: If sauce is too thick, add water 1 tsp at a time until sauce reaches desired consistency.

Slice pork crosswise.

Divide pork, potatoes, and carrots between plates in separate sections. Spoon sauce over pork and potatoes and sprinkle with parsley. Serve.