Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into 1/2-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. While pork cooks, mince half the garlic (use all for 4 servings). Once browned, transfer pork to one side of a second baking sheet.

Toss broccoli with a drizzle of olive oil and a pinch of salt and pepper on opposite side of baking sheet from pork.

Place pork and broccoli on middle rack. Roast until pork is cooked through and broccoli is tender, 10-12 minutes for pork and 12-15 minutes for broccoli. Once pork is done, transfer to a cutting board to rest while broccoli finishes. Thinly slice pork crosswise.

Heat a drizzle of oil in pan used for pork over medium heat. Add minced garlic and thyme; cook until fragrant, 20-30 seconds. Stir in stock concentrates, honey, and 1/4 cup water (1/2 cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until reduced by half, 3-4 minutes. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash or two of water.

Divide pork, broccoli, and potatoes between plates. Drizzle pork with sauce and serve.