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 on a baking sheet with a large drizzle of olive oil, half the thyme sprigs, salt, and pepper. Roast on top rack until tender and crisped, about 25 minutes.

Strip 3/4 tsp thyme leaves from remaining sprigs (11/2 tsp leaves for 4 servings); roughly chop leaves. Cut lemon 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 (2 tsp for 4 servings), salt, and pepper. Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add pork and cook until browned on both sides, 3-4 minutes per side.

Pour maple syrup mixture into pan and let simmer until thickened and pork is cooked through, 1-2 minutes. Turn 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 (2 TBSP for 4 servings), 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 any remaining lemon wedges on the side for squeezing over.