Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into 1-inch cubes. Place potatoes and cauliflower in a large pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until very tender, 12-15 minutes. Drain and return to pot.

Meanwhile, heat a large drizzle of oil in a large pan over high heat. Season pork all over with salt, pepper, and thyme. Add to pan and cook, turning, until browned all over, 8-10 minutes.

Trim tough ends and strings from snap peas. Once pork has browned, transfer to a baking sheet, placing toward one side. Add snap peas to other side and toss with a large drizzle of oil and pinch of salt and pepper. Roast in oven until pork reaches desired doneness and snap peas are tender, 10-12 minutes.

Halve and remove core from apples, then chop into 1/2-inch cubes. Melt 2 TBSP butter with a large drizzle of oil in same pan over medium heat. Add apples and cook until golden, 5-7 minutes, tossing occasionally. Season with salt and pepper. Stir in stock concentrates and 1 cup water. Increase heat to medium high and cook until apples are tender, 3-4 minutes.

Add 2 TBSP butter to pot with potatoes and cauliflower. (TIP: If potatoes and cauliflower have cooled, reheat briefly over low heat.) Toss to melt butter. Mash with a fork or potato masher until mostly smooth. Season with salt and pepper.

Slice pork into medallions. Divide cauliflower mash and snap peas between plates, then top with pork. Spoon pan sauce over pork, making sure to include apple pieces.