• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl; set aside to soften.

• Pat pork* dry with paper towels; season all over with Brown Sugar Bourbon Seasoning and salt. Place in 1 aluminum tray (divide between 2 trays for 4 servings). Brush tops of pork with half the BBQ sauce (save the rest for serving). • Roast on top rack until cooked through, 15-18 minutes.

• Meanwhile, place green beans in another aluminum tray (divide between 2 other trays for 4 servings); toss with a drizzle of olive oil and season with salt and pepper. • Add to top rack (middle rack for 4); roast for 10 minutes. • Remove from oven, carefully stir, then return to oven until tender, 5-8 minutes more.

• When green beans have roasted 5 minutes, remove biscuits from package. Place in an even layer in remaining aluminum tray (remaining trays for 4 servings). • Bake on middle rack until golden brown, 8-10 minutes.

• To bowl with softened butter, add 1/4 tsp garlic powder (1/2 tsp for 4 servings), salt, and pepper; stir to combine. (Use remaining garlic powder as you like.) TIP: If butter is not yet softened, microwave for a few seconds.

• Quarter lemon. Drain excess liquid from green beans if necessary; toss with a squeeze of lemon juice. • Divide pork, green beans, and biscuits between plates. Top pork with remaining BBQ sauce. Brush biscuits with some garlic butter. Serve with remaining garlic butter on the side.