Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Toss potatoes with half the thyme sprigs, salt, pepper, and a large drizzle of olive oil on a baking sheet. Roast on top rack until tender and crisped, about 25 minutes.

Strip 11/2 tsp thyme leaves from remaining sprigs; roughly chop leaves. Halve lemon; cut one half into wedges. In a small bowl, stir together chopped thyme, maple syrup, mustard, and stock concentrate.

Season pork all over with 1 tsp Harvest Spice (we sent more), salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat (use nonstick if you have it). Add pork to pan and cook until browned on surface and just shy of desired doneness, 3-4 minutes per side.

Pour maple syrup mixture into pan with pork and let simmer until thickened to a glaze-like consistency, about 1 minute. Flip pork to coat. Remove pan from heat and stir in a squeeze or two of lemon juice.

In a large bowl, toss together mixed greens, cranberries, sunflower seeds, 1 TBSP olive oil, and a few squeezes of lemon juice. Season with salt and pepper.

Discard thyme sprigs from sheet with potatoes, then divide potatoes, pork, and salad between plates. Drizzle pork with remaining glaze in pan. Serve with lemon wedges on the side for squeezing over.