• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. • Halve, peel, and thinly slice shallot. Thinly slice celery crosswise. Strip thyme leaves from stems; mince leaves until you have 1 tsp. Dice baguette into 1/2-inch pieces. • In a small bowl, combine half the stock concentrates (you’ll use the rest later) and 1/4 cup water. • 4 SERVINGS: Mince thyme leaves until you have 2 tsp. Use 1/2 cup water.

• Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of olive oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Remove pan from heat. Transfer pork to a cutting board to rest.

• While pork cooks, toss green beans on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on middle rack until browned and tender, 10-12 minutes.

• Meanwhile, heat 2 TBSP butter and a drizzle of olive oil in a large pan over medium-high heat. Add diced baguette; toast, stirring, until golden brown and crisp, 5-7 minutes. Transfer to a plate. Wipe out pan. • Heat a drizzle of olive oil in same pan over medium-high heat. Add shallot and celery; cook until tender, 3-5 minutes. Season with salt and pepper. Add minced thyme and baguette. Stir in stock mixture until absorbed, 1-2 minutes. Turn off heat; cover to keep warm. • 4 SERVINGS: Use 3 TBSP butter. • TIP: Prefer a softer stuffing? Add a splash more water after stirring in the stock mixture.

• Heat pan used for pork over mediumhigh heat. Add jam, 1/4 cup water, and remaining stock concentrates. Bring to a boil and cook, stirring occasionally, until reduced, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter until melted. Season with salt and pepper. • 4 SERVINGS: Use 1/3 cup water and 2 TBSP butter.

• Thinly slice pork crosswise. • Divide pork, green beans, and stuffing between plates. Spoon pan sauce over pork and serve.