Wash and dry all produce. Adjust racks to middle and upper positions and preheat oven to 450 degrees. Cut potatoes in half lengthwise. Halve, peel, and thinly slice shallot.

Toss potatoes on a baking sheet with a large drizzle of oil, thyme, and a big pinch of salt and pepper. Roast in oven on middle rack until tender and browned, 20-25 minutes, tossing halfway through.

Heat a large drizzle of oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until it almost reaches desired doneness, 4-5 minutes per side. Remove from pan and set aside.

While pork cooks, toss broccoli on another baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast in oven on upper rack until lightly crisped, 12-15 minutes.

Add shallot and a drizzle of oil to pan used for pork. Lower heat to medium. Cook, tossing, until lightly browned, 4-5 minutes. Pour in vinegar and let simmer until reduced by half. Stir in 2 TBSP jam (we sent more) and 2 TBSP water. Season with salt, pepper, and up to 1 tsp sugar (to taste). Remove pan from heat and add 2 TBSP butter, stirring to melt.

A few minutes before potatoes and broccoli are done, return pork to pan, place over medium heat, and turn to coat in glaze. Allow pork to come to desired doneness, 1-2 minutes. Divide between plates and drizzle with any remaining glaze in pan. Serve with potatoes and broccoli on the side.