Wash and dry all produce. Adjust racks to upper and middle position and preheat oven to 450 degrees. Cut potatoes into 1/2-inch wedges, like steak fries. Trim woody bottom ends from asparagus.

Toss potatoes on a baking sheet with a large drizzle of oil, harvest spice, salt, and pepper. Toss asparagus on a second baking sheet with a large drizzle of oil, salt, and pepper. Roast potatoes on your oven’s upper rack and asparagus on middle rack until tender and crisped, about 15 minutes for the asparagus and 30 minutes for the potatoes.

Meanwhile, pat pork dry with a paper towel. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned on surface and almost at desired doneness, 4-5 minutes per side. Remove from pan and set aside on a plate to rest.

While pork cooks, halve and core apples, then cut into 1/2-inch cubes. Halve, peel, and dice onion. Finely chop parsley.

Add onion and 1 TBSP butter to pan used for pork over medium heat. Cook, tossing, until just tender, 2-3 minutes. Toss in apples and cranberries. Cook until just softened, 2-3 minutes. Stir in stock concentrates, 1/2 tsp cinnamon (we sent more), and 1/3 cup water. Cook, stirring, until apples are tender but not mushy, about 4 minutes. (TIP: Add a splash of water if mixture is dry.) Season with salt and pepper.

Stir juices released by pork into sauce in pan. Divide potatoes, asparagus, and pork between plates. Spoon sauce over pork, making sure to include pieces of apple. Garnish with parsley and serve.