• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • Dice potatoes into 1⁄2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. (TIP: Cover with a lid to bring to a boil more quickly.) Reserve 1 cup potato cooking liquid (1 1⁄2 cups for 4), then drain. Return potatoes to pot and cover to keep warm.

• While potatoes cook, wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Peel garlic; mince or grate one clove (two cloves for 4 servings; leave remaining garlic whole).

• Toss Brussels sprouts on a baking sheet with a large drizzle of oil, a big pinch of salt, and pepper. • Place whole garlic cloves in the center of a piece of aluminum foil; drizzle with oil and season with salt and pepper. Close foil to create a packet and place on one corner of baking sheet. • Roast on top rack until Brussels sprouts are golden brown and tender and garlic is soft, 18-22 minutes.

• Pat pork dry with paper towels and season generously 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, 3-5 minutes per side. Turn off heat; transfer pork to a plate. TIP: Wipe out any burned bits from pan. Swap in chicken or beef for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook beef to desired doneness, 5-7 minutes per side.

• Heat a drizzle of oil in same pan over medium heat. Add minced garlic and 1⁄4 tsp dried thyme (1⁄2 tsp for 4 servings); cook, stirring, until softened, 1 minute. • Remove pan from heat; stir in 1⁄4 cup water (1⁄3 cup for 4), 2 tsp vinegar (4 tsp for 4), stock concentrate, and jam, scraping up any browned bits, until thickened, 1-2 minutes. TIP: If sauce doesn’t thicken, return pan to medium-low heat. • Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. • Add pork and its juices to pan; turn a few times to coat. Transfer pork to a cutting board; tent with foil to keep warm.

• Remove roasted garlic from foil and add to pot with potatoes along with 1⁄4 tsp dried thyme (1⁄2 tsp for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in sour cream and 2 TBSP butter (4 TBSP for 4). Season with salt and pepper.

• Slice pork crosswise. • Divide pork, Brussels sprouts, and mashed potatoes between plates. Spoon remaining pan sauce over pork. Serve.