• Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Cut potatoes into 1/2-inch-thick wedges. Halve, peel, and thinly slice shallot. Halve grapes. Strip thyme leaves from stems; mince leaves until you have 11/2 tsp (3 tsp for 4). Quarter lemon.

• Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Toss potatoes on empty side with a drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. (For 4 servings, divide between 2 sheets; roast carrots on middle rack and potatoes on top rack.) • Roast on top rack until veggies are browned and tender, 20-25 minutes.

• Meanwhile, pat pork* dry with paper towels and season all over with salt and pepper. • On a large plate, combine flour and remaining Fry Seasoning. Add pork and press to coat all over, shaking off any excess.

• Heat a drizzle of olive oil in a large pan over medium-high heat. • Add coated pork and cook until browned and cooked through, 2-3 minutes per side. (For 4 servings, you may need to cook in batches.) • Turn off heat; transfer to a plate and cover loosely with foil to keep warm. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add shallot and grapes; cook, stirring occasionally, until slightly softened, 1-2 minutes. • Add stock concentrate, minced thyme, mustard, a squeeze of lemon juice, 1/2 tsp sugar (1 tsp for 4 servings), and 1/4 cup water (1⁄3 cup for 4). Cook, stirring occasionally, until thickened, 1-2 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

• Divide pork, carrots, and potatoes between plates. Spoon pan sauce over pork. Serve with remaining lemon wedges on the side.