Step 1

• Preheat oven to 425 degrees. Wash and dry all produce. • Trim and peel carrots and parsnips. Cut carrots into 1/2-inch-thick rounds. Quarter parsnips lengthwise; cut crosswise into 1/2-inch-thick pieces. Pick rosemary leaves from stems; finely chop leaves until you have 11/2 tsp. • 4 SERVINGS: Chop rosemary leaves until you have 3 tsp. • TIP: Try to cut carrots and parsnips into equal-size pieces. This will help them cook evenly.

Step 2

• Toss carrots and parsnips on a baking sheet with a large drizzle of oil, chopped rosemary, salt, and pepper. • Roast on top rack for 10 minutes (you’ll add more to the sheet then). • 4 SERVINGS: Divide veggies between 2 baking sheets. Roast on top and middle racks.

Step 3

• Meanwhile, halve and peel onion. Slice half the onion into 1/2-inch-thick wedges; finely dice remaining onion until you have 1/4 cup. • Pat pork* dry with paper towels, then season all over with salt and pepper. • 4 SERVINGS: Finely dice remaining onion until you have 1/2 cup.

Step 4

• Once veggies have roasted 10 minutes, remove baking sheet from oven. Add sliced onion to sheet and season with salt and pepper. Toss everything together with another drizzle of oil. • Return to oven until veggies are browned and tender, 15-20 minutes more. • 4 SERVINGS: Divide sliced onion between both baking sheets.

Step 5

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. • Set pork aside. Remove pan from heat to cool slightly. • 4 SERVINGS: You may need to work in batches.

Step 6

• Heat a drizzle of oil in same pan over medium-high heat. Add diced onion; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. • Add jam, vinegar, stock concentrate, and 1/4 cup water. Cook, stirring, until thickened and syrupy, 3-4 minutes more. • Remove pan from heat; stir in 1 TBSP butter. Season with pepper. Return pork to pan; turn to coat. • Divide pork and veggies between plates. Drizzle pork with any remaining sauce and serve. • 4 SERVINGS: Use 1/3 cup water. Stir in 2 TBSP butter.