• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1/2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve, peel, and finely chop shallot.

• Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the chopped thyme, and a pinch of salt and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.

• While veggies roast, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Transfer to a second baking sheet. Reserve pan. Swap in chicken or beef for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side. Transfer to a cutting board to rest.

• Roast pork on middle rack until cooked through, 10-12 minutes. • Transfer pork to a cutting board to rest. Thinly slice pork crosswise. Skip this step for chicken or beef!

• Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 3-4 minutes. • Stir in stock concentrate, vinegar, jam, and 1/4 cup water (1/2 cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. Use pan used for chicken or beef here.

• Divide potatoes, carrots, and pork between plates. Drizzle pan sauce over pork and serve. Thinly slice chicken or beef against the grain. Chicken is fully cooked when internal temperature reaches 165°.