Wash and dry all produce. Preheat oven to 400 degrees. Peel potatoes, then cut into 1/2-inch cubes. Place in a large pot along with a pinch of salt and enough water to cover by 1 inch. Bring to a boil, then lower heat and let simmer. Cook until easily pierced by a knife, 10-12 minutes, then drain.

While potatoes cook, toss broccoli florets, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until tender and crisp, 15-20 minutes total (we’ll be adding more items to the sheet before the broccoli is done). Meanwhile, mince or grate garlic.

In a small bowl, stir together honey, adobo sauce (to taste—start with a tablespoon and go up from there), and 11/2 TBSP balsamic vinegar (we sent more)

Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and sear until browned but not fully cooked through, 2-3 minutes per side. Spoon a few teaspoons of glaze over pork and turn to coat (save a little glaze for later). Transfer pork to baking sheet with broccoli and roast to desired doneness, 6-8 minutes longer.

Once you’ve drained the potatoes, add 1 TBSP butter and garlic to same pot and place over medium heat. Once butter is melted and garlic is fragrant, 1-2 minutes longer, add drained potatoes and 1/4 cup milk (we sent more). Mash with a fork or potato masher until smooth. (TIP: Add more milk as needed to give potatoes a creamy consistency.) Season with salt and pepper.

Allow pork to rest a few minutes after removing from oven, then divide between plates along with potatoes and broccoli. (TIP: You can thinly slice the pork before plating, if you like.) Drizzle pork with remaining glaze and serve.