Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale; chop into bite-size pieces.

Toss sweet potatoes and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread veggies across entire sheet.)

Roast on top rack for 10 minutes (you’ll add the pork then).

Pat pork* dry with paper towels; season all over with paprika, salt, and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes.

Once veggies have roasted 10 minutes, transfer pork to opposite side of baking sheet. (For 4 servings, leave veggies roasting and add pork to a second sheet; roast on middle rack.) Roast until pork is cooked through and veggies are browned and tender, 10-12 minutes. TIP: If pork is done before veggies, remove from sheet and continue roasting veggies for 5 minutes more.

Transfer pork to a cutting board to rest.

Meanwhile, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water (4 TBSP for 4 servings), and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Remove from heat.

Heat pan used for pork over medium heat. Add jam, stock concentrate, and ¼ cup water (⅓ cup for 4). Cook, stirring occasionally, until reduced and thickened, 3-4 minutes.

Remove from heat; stir in sour cream until combined. Season with pepper. TIP: If sauce seems too thick, stir in a splash of water.

Transfer sweet potatoes and onion to pan with kale. Cook over medium heat until warmed through, 1-2 minutes. Taste and season with salt and pepper.

Thinly slice pork crosswise.

Divide veggies between bowls; top with pork. Spoon sauce over pork and serve.