Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into 1-inch cubes. Place potatoes and half the cauliflower (save the rest for another use) in a large pot with a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until very tender, 12-15 minutes. Drain and return to same pot.

Meanwhile, heat a drizzle of oil in a large pan over high heat. Season pork all over with salt, pepper, and 1/2 tsp thyme (we sent more). Add to pan and cook, turning, until browned all over, 8-10 minutes

Trim any tough ends from snap peas. Once pork has browned, transfer to a baking sheet, placing toward one side. Add snap peas to other side and toss with a drizzle of oil and pinch of salt and pepper. Roast in oven until pork is cooked to desired doneness and snap peas are bright green and tender, 10-12 minutes.

Halve and remove core from apple, then chop into 1/2-inch cubes. Heat 1 TBSP butter and a drizzle of oil in same pan over medium heat. Add apple and cook until golden, 5-7 minutes, tossing occasionally. Season with salt and pepper. Stir in stock concentrate and 1/2 cup water. Increase heat to medium high and cook until apple is tender and sauce is thick, 3-4 minutes

Add 1 TBSP butter to pot with potatoes and cauliflower. (TIP: If potatoes and cauliflower have cooled, reheat briefly over low heat.) Toss to melt butter. Mash with a fork or potato masher until mostly smooth. Season generously with salt and pepper.

Slice pork into medallions. Divide cauliflower mash and snap peas between plates, then top with pork. Spoon pan sauce over pork, making sure to add pieces of apple.