Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash in Step 5.

While potatoes cook, trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on middle rack until lightly browned, 12-15 minutes.

Meanwhile, halve, core, and dice apple into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.

While beans roast, pat pork dry with paper towels. Season all over with Brown Sugar Bourbon Seasoning.

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and warmed through, 3-4 minutes, flipping halfway through.

Turn off heat; transfer pork to a plate. Wipe out pan.

Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium-high heat. Add apple and scallion whites; season with salt and pepper. Cook, stirring occasionally, until golden, 4-6 minutes.

Stir in stock concentrate, ½ cup water (¾ cup for 4), and ½ tsp sugar (1 tsp for 4). Cook until sauce has thickened and apple is tender, 5-7 minutes.

In the last 2 minutes, return pork to pan until warmed through. Season with salt and pepper. Turn off heat.

Mash potatoes until mostly smooth.

Stir in scallion greens, sour cream, 1 TBSP butter (2 TBSP for 4 servings), and a splash of reserved potato cooking liquid. Season with salt and pepper. TIP: If needed, add more potato cooking liquid a splash at a time until potatoes are smooth and creamy.

Divide pork, mashed potatoes, and green beans between plates. Top pork with apple pan sauce and serve.