• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato 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. Strip rosemary leaves from stems; finely chop leaves until you have ½ tsp (1 tsp for 4).

• Toss sweet potato and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread veggies out across entire sheet.) TIP: For easy cleanup, line sheet with aluminum foil first. • Roast on top rack for 10 minutes (you’ll add the pork then).

• While veggies roast, pat pork dry with paper towels; season all over with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a plate. Wipe out pan. • Once veggies have roasted 10 minutes, carefully transfer pork to opposite side of 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 more. (TIP: If pork is done before veggies, remove from sheet and continue roasting veggies.) Transfer pork to a cutting board to rest. **Swap in chicken or organic chicken for pork; cook until browned and cooked through, 3-5 minutes per side (no need to roast!). Transfer to a cutting board.**

• While pork and veggies roast, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat (you’ll finish the kale in Step 6).

• Heat a drizzle of oil in pan used for pork over medium-high heat. Add chopped rosemary and cook until fragrant, 30 seconds. Reduce heat to medium; stir in jam, stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings). Cook, stirring occasionally, until reduced and thickened, 3-4 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until combined. Season with salt and pepper. TIP: If sauce seems too thick, add a splash of water. **Use pan used for chicken here.**

• Transfer roasted sweet potato and onion to pan with kale; toss to combine. Return to medium heat until warmed through, 1-2 minutes. Taste and season with salt and pepper.

• Thinly slice pork crosswise. • Divide veggies between plates; top with pork. Spoon sauce over pork and serve. **Thinly slice chicken or organic chicken crosswise.** ***Chicken is fully cooked when internal temperature reaches 165°.***