Wash and dry all produce. Adjust racks to middle and upper positions and preheat oven to 450 degrees. Cut potatoes into 1/2-inch-thick wedges, like steak fries. Halve carrots lengthwise. Quarter any carrots thicker than 1/2 inch.

Toss potatoes on a baking sheet with a large drizzle of oil, harvest spice, salt, and pepper. Toss carrots on a second baking sheet with a large drizzle of oil, salt, and pepper. Roast potatoes on upper rack and carrots on middle rack of oven until tender, about 30 minutes for potatoes and 25 minutes for carrots.

Meanwhile, pat pork dry with a paper towel 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, 4-5 minutes per side. Remove from pan and set aside.

Meanwhile, halve, core, and dice apples. Halve, peel, and dice onion. Finely chop parsley. Once pork is done cooking, lower heat under same pan to medium and add onion and 1 TBSP butter. Cook, tossing, until just softened, 2-3 minutes.

Add apples and cranberries to pan and cook, tossing, until slightly softened, 2-3 minutes. Stir in stock concentrates, 1/2 tsp cinnamon (we sent more), and 1/3 cup water. Simmer, stirring, until apples are very tender and mixture has a thick, saucy consistency, about 4 minutes. (TIP: If mixture seems dry, stir in another splash of water.) Season with salt and pepper. Remove from heat.

Stir any resting juices from pork into apple mixture. Divide pork, carrots, and potatoes between plates. Top pork with apple mixture. (Serve on the side for picky eaters.) Sprinkle everything with parsley and serve.