Wash and dry all produce. Preheat oven to 425 degrees. Peel sweet potatoes, then dice into 1/2-inch cubes. Toss with a large drizzle of oil and a pinch of salt and pepper on one half of a baking sheet. Roast in oven until tender and lightly browned, 20-25 minutes total (we’ll add more to the sheet after 10 minutes).

Heat a large drizzle of oil in a medium pan over medium-high heat. Pat pork dry with a paper towel, then season all over with salt and pepper. Add to pan and cook until surface is nicely browned, 6-8 minutes. Meanwhile, mince or grate garlic. Strip 1 TBSP thyme leaves from stems.

After sweet potatoes have roasted 10 minutes, remove from oven and toss, keeping cubes toward one side of sheet. Add green beans, a large drizzle of oil, and a pinch of salt and pepper to other side and toss. Return sheet to oven and roast until green beans are lightly crisped, about 15 minutes.

Once pork is browned, transfer to another baking sheet. Roast in oven until cooked to desired doneness, 8-12 minutes.

Lower heat under pan to medium and add a large drizzle of oil. Add garlic and thyme. Cook until fragrant, about 30 seconds. Stir in stock concentrates, 1/2 cup water, and honey, scraping up any browned bits from bottom. Simmer until reduced by half, 3-4 minutes. Add 2 TBSP butter and stir to melt. Season with salt and pepper.

Thinly slice pork. Divide green beans and sweet potatoes between plates, then top with pork. Drizzle with glaze and serve. TIP: If glaze seems stiff, stir in a splash or two of water first.