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

• Toss potatoes on a baking sheet with a drizzle of oil, half the chopped rosemary, and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes.

• While potatoes roast, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (TIP: Depending on the size of your pan, you may need to work in batches.) Remove from pan and set aside.

• Toss green beans on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on middle rack until tender, 12-15 minutes.

• While green beans roast, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped rosemary. Cook, stirring, until softened, 1-2 minutes. • Stir in stock concentrate, vinegar, jam, and 1/4 cup water (1/2 cup for 4 servings). Simmer until thickened 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.

• Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.