• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until lightly browned and tender, 20-25 minutes total. (You’ll add more to the sheet after 10 minutes.)

• Meanwhile, pat pork dry with paper towels; 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, 6-8 minutes (it’ll finish cooking in Step 4). • While pork cooks, trim green beans if necessary. Peel and mince garlic.

• Once potatoes have roasted 10 minutes, remove sheet from oven; carefully toss, keeping on one side. • Toss green beans on opposite side with a drizzle of oil and a pinch of salt and pepper. • Return to middle rack until veggies are tender, 10-12 minutes more.

• Once pork is browned all over, transfer to a second baking sheet. • Roast on top rack until pork is cooked through, 8-12 minutes. Transfer to a cutting board.

• Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and thyme; cook until fragrant, 30 seconds. • Stir in stock concentrates, honey, and 1⁄4 cup water (1⁄2 cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until reduced by half, 3-4 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash or two of water.

• Thinly slice pork crosswise. • Divide pork, green beans, and potatoes between plates. Drizzle pork with sauce and serve. ***Poultry is fully cooked when internal temperature reaches 165°.***