• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into 1-inch-thick wedges; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Peel and mince or grate garlic.

• Toss Brussels sprouts and onion wedges on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden brown and tender, 15-20 minutes.

• Meanwhile, pat pork* dry with paper towels and season all over with rosemary, remaining garlic powder, salt, and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a cutting board and cover with foil. Wipe out pan and let cool slightly.

• Heat a drizzle of oil in pan used for pork over medium-low heat. Add minced onion and cook, stirring occasionally, until softened, 2-3 minutes. Add minced garlic; cook, stirring, until fragrant, 30 seconds. Stir in jam and vinegar; cook until syrupy, 30-60 seconds. • Stir in 1/4 cup water (1⁄3 cup for 4 servings), stock concentrate, and 1 tsp sugar (2 tsp for 4); cook until thickened, 3-4 minutes. Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

• Slice pork crosswise. • Divide pork and Brussels sprout and onion jumble between plates. Spoon sauce over pork and serve. Pork is fully cooked when internal temperature reaches 145°.