Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Halve, peel, and finely chop shallots. Strip and finely chop enough rosemary leaves from stems to give you 1 TBSP. Cut potatoes into 1/2-inch cubes.

Toss potatoes on a baking sheet with 1 TBSP olive oil, 2 tsp chopped rosemary, and a big pinch of salt and pepper. Roast in oven until crisped, about 25 minutes total (we’ll add more to the sheet after 10 minutes).

Heat a large drizzle of olive oil in a large pan over medium heat. Season pork all over with salt and pepper. Add to pan and sear, turning occasionally, until browned all over, 4-6 minutes. After potatoes have roasted 10 minutes, give them a toss, then add pork to same sheet Continue roasting until pork reaches desired doneness, 10-15 minutes.

Heat a large drizzle of olive oil in pan used for pork over medium heat. Add shallots and remaining chopped rosemary. Cook, tossing, until softened, 2-3 minutes. Add 2 TBSP fig jam (we sent more), stock concentrates, 1/2 cup water, and vinegar. Stir to combine. Let simmer until thick and saucy, 2-4 minutes. Remove pan from heat and add 2 TBSP butter, stirring to melt. Season with salt and pepper.

Let pork rest a few minutes after removing from oven, then slice into rounds. Meanwhile, place green beans in a medium, microwave-safe bowl with a splash of water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until warmed through, 1-2 minutes. Drain, then return to bowl. Add 1 TBSP butter and toss to melt and coat green beans.

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