• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots and parsnip on a diagonal into 1/2-inch-thick pieces. (TIP: Try to cut carrots and parsnip into equal-size pieces—this will help them cook evenly.) Pick rosemary leaves from stems; finely chop leaves. Trim and halve Brussels sprouts lengthwise.

• Toss carrots and parsnip on one side of a baking sheet with a drizzle of oil, 2 tsp chopped rosemary (3 tsp for 4 servings), salt, and pepper. • Toss Brussels sprouts on empty side with a drizzle of oil, salt, and pepper. (For 4, divide veggies between two sheets; roast carrots and parsnips on top rack and sprouts on middle rack.) • Roast on top rack until golden brown and tender, 20-25 minutes (you’ll start the pork after 10 minutes). TIP: If Brussels sprouts are done before carrots and parsnip, remove from sheet and continue roasting carrots and parsnip.

• Once veggies have roasted 10 minutes, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a cutting board.

• Return same pan to medium-high heat. Add 1 tsp remaining chopped rosemary (2 tsp for 4 servings); cook until fragrant, 30 seconds. Stir in 1/4 cup water (1⁄3 cup for 4), stock concentrate, and mustard. Cook until slightly reduced, 2-3 minutes. Remove pan from heat; stir in jam and 1 TBSP butter (2 TBSP for 4). • Thinly slice pork crosswise. • Divide carrots, parsnip, Brussels sprouts, and pork between plates. Top pork with pan sauce and serve.