• Preheat oven to 450 degrees. Wash and dry all produce. • Halve, peel, and thinly slice shallot. Thinly slice celery. Strip thyme leaves from stems; mince leaves until you have 1 tsp. Dice baguette into 1/2-inch pieces. • In a small bowl, combine half the stock concentrates (you’ll use the rest later) and 1/4 cup water. • 4 SERVINGS: Mince thyme leaves until you have 2 tsp. Use 1/2 cup water.

• Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of olive oil in a medium pan over medium-high heat. Add pork and sear, turning occasionally, until browned on all sides, 4-8 minutes. Remove pan from heat. • Transfer pork to one side of a baking sheet.

• Toss green beans on opposite side of sheet from pork with a drizzle of olive oil, salt, and pepper. • Roast on middle rack until pork is cooked through and green beans are browned and tender, 12-15 minutes. Remove from oven and let pork rest at least 5 minutes.

• Heat 2 TBSP butter and a drizzle of olive oil in a large pan over mediumhigh heat. Add baguette; toast, stirring occasionally, until golden brown and crisp, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan. • Heat a drizzle of olive oil in same pan over medium-high heat. Add celery and shallot; cook until tender, 3-5 minutes. Season with salt and pepper. Add minced thyme and baguette. Stir in stock mixture until absorbed, 1-2 minutes. Turn off heat; cover to keep warm. • 4 SERVINGS: Use 3 TBSP butter. • TIP: Prefer a softer stuffing? Add a splash more water after stirring in stock mixture.

• While pork rests, heat pan used to sear pork over medium-high heat. Add jam, 1/4 cup water, and remaining stock concentrates. Bring to a boil and cook, stirring occasionally, until reduced, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter until melted. Season with salt and pepper. • 4 SERVINGS: Use 1/3 cup water and 2 TBSP butter.

• Thinly slice pork crosswise. • Divide pork, green beans, and stuffing between plates. Spoon pan sauce over pork and serve.