Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut carrot into 1/4-inch rounds.Peel, then cut half the onion into 1-inch pieces (whole onion for 4 ppl).Strip 1/2 tbsp (1 tbsp) thyme leaves from stems.Add carrots, onions, half the thyme, 1/4 tsp (1/2 tsp) garlic powder and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until carrots are tender, 23-25 min.

Meanwhile, halve Brussels sprouts.Combine broth concentrate, apricot spread, half the mustard (use all for 4 ppl), a pinch of garlic powder and 3 tbsp (6 tbsp) water in a small bowl.

Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt, pepper and half the remaining garlic powder.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 1-2 min per side. Remove the pan from heat. Transfer pork to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**

Meanwhile, add Brussels sprouts, remaining garlic powder and remaining thyme to a medium bowl. Drizzle 2 tsp (4 tsp) oil into the bowl. Season with salt and pepper, then toss to coat.When carrots and onions have roasted for 10 min, add Brussels sprouts to the baking sheet, then toss to combine.Roast veggies for the remaining time until tender, 14-16 min.

When pork is almost done, add apricot mixture to the same pan (from step 3). Return the pan to medium. Bring sauce to a simmer. Once simmering, cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste. Remove the pan from heat. Add any pork juices from the baking sheet and 1 tbsp (2 tbsp) butter, then stir until melted and combined.

Thinly slice pork.Divide veggies and pork between plates. Spoon apricot sauce over pork.