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Mexican-Style Beef Albondigas Soup

Mexican-Style Beef Albondigas Soup

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with Meatballs, Zucchini, Potatoes & Carrots

Yield: 2

Hello Fresh

Beefy Mexican-style meatball soup! The meatballs (albondigas) are seasoned with garlic and cumin, sizzled in a hot pan, then simmered in a hearty broth along with carrot, onion, oregano, zucchini, and potatoes. This delicious one-bowl meal just needs a final squeeze of lime juice for flavor perfection.
Cook 40

  • 1carrot
  • 1oz veggie stock concentrate
  • 1oz sun-dried tomato paste
  • 1zucchini
  • 2oz beef stock concentrate
  • 1lime
  • 1tsp garlic powder
  • 12oz potatoes
  • 1onion
  • 1tsp cumin
  • 10oz ground beef
  • ¼cup Panko breadcrumbs
  • 1tsp dried oregano
  • salt & pepper
  • cooking oil
  • butter


Prep:

Wash and dry produce. Halve, peel, and dice onion into ½-inch pieces. Peel, trim, and quarter carrot lengthwise, cut carrot crosswise into ½-inch-thick quarter-moons. Trim and quarter zucchini lengthwise, cut crosswise into ½-inch-thick quarter-moons. Halve and dice potatoes into ½-inch pieces. Quarter lime.

Make meatballs:

In a large bowl, combine beef, garlic powder, cumin, panko, half the beef stock concentrates, ¾ tsp salt, and pepper. Gently combine, then form into 8-10 2-inch meatballs.

Start soup:

Heat a drizzle of oil in a large, heavy bottomed pot over medium-high heat. Add onion, carrot, and zucchini, cook until veggies are golden and slightly softened, 3- to 4 minutes. Add oregano and cook, stirring, until fragrant, 30 seconds more. Add potatoes, tomato paste, 2 tsp salt, and pepper. Cook, stirring, until veggies are well coated, 1- to 2 minutes. Add Veggie stock concentrate, remaining beef stock concentrate, and 3½ cups water, bring to a boil.

Brown meatballs:

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned allover, 2- to 3 minutes. Transfer to a paper-towel-lined plate (they’ll finish cooking in the next step).

Finish soup:

Reduce heat under pot with soup to low and carefully add meatballs one at a time. Cover and cook, stirring occasionally, until potatoes are tender and meatballs are fully cooked, 10-15 minutes. Remove from heat, taste and season with salt and pepper. Using a spoon, skim any excess fat from the surface. Stir in juice from half the lime wedges.

Serve:

Divide soup between bowls and serve with remaining lime wedges on the side.

Silver Palate Carrot Cake

Silver Palate Carrot Cake

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Yield: 10 to 12 Servings

Adapted from: Silver Palate

A spectacular cake.


Carrot Cake:

  • butter, for greasing the pan
  • 3cups unbleached AP flour
  • 3cups sugar
  • 1tsp salt
  • 1TBS baking soda
  • 1TBS ground cinnamon
  • 1½cups corn oil
  • 4large eggs, lightly beaten
  • 1TBS vanilla extract
  • 1½cup shelled walnuts, chopped
  • 1½cup shredded coconut
  • 1⅓cup pureed cooked carrots
  • ¾cup drained crushed pineapple
  • cream cheese frosting (recipe follows)

Cream Cheese Frosting:

  • 8oz cream cheese, at room temperature
  • 6TBS unsalted butter, room temperature
  • 3cups confectioners’ sugar
  • 1tsp vanilla extract
  • ½lemon, juice of


Cake

Preheat oven to 350°F. Grease two 9-inch springform pans.

Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots and pineapple.

Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.

Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.

Frosting

Cream together the cream cheese and butter in a mixing bowl.

Slowly sift in the confectioners’ sugar and continue beating until fully incorporated. The mixture should be free of lumps.

Stir in the vanilla, and lemon juice if desired.

Shrimp Scallop Medley Redux

Shrimp Scallop Medley Redux

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Yields: 2 to 3

Scott Nowell

Circa 2004: This started out with salmon, but without the couscous. I added the salmon around 2015.
I made a new version in 2025 without the salmon but added some vegetables.

  • 2sea scallops, foot removed
  • 1221-25 count shrimp, peeled and deveined
  • ½cup pearl onions, frozen
  • ½cup corn, frozen
  • ½cup peas, frozen
  • 1cup Israeli couscous
  • 1cup shrimp shells and tails
  • 1½water
  • ½tsp fish sauce
  • salt & pepper
  • butter
  • oil

Prep:

Defrost, rinse and dry scallops and shrimp dry on paper towel.

Place frozen peas, onions and corn in a microwave safe bowl. Cover and microwave for 2 minutes.

Shrimp stock:

Place shrimp shells in a saucepan and add 14 oz of water. Bring to boil and reduce to medium low heat. Bowl lightly for 10 minutes, occasionally mashing with a masher or large fork. Pour through a fine mesh strainer into heat proof container. Discard shells and rinse saucepan.

Cook couscous:

Return saucepan to heat and add 2 TBS butter. Add couscous and sauté until it is light brown, about 5 minutes.

Add shrimp stock and ½ tsp fish sauce to saucepan with couscous. Bring to boil and reduce heat to simmer. Cover and cook for 5 minutes. Remove cover and add peas, onions and corn on top of couscous. Cover and cook for another 5 minutes.

Seafood:

Heat a 12-inch skillet over medium high heat, add 2 TBS butter and melt until it foams. Add 1 TBS oil. Mix. Add shrimp and scallops to pan, spread out and cook on the first side until lightly browned, about 3 minutes. Turn seafood over and cook on the other side until lightly browned. Push to edges of pan.

Remove cover from couscous, stir to mix vegetables and dump into center of skillet. Mix gently.

Finish:

Season to taste with salt and pepper.

Serve, placing a pat of butter on top of each serving

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Cottage Pie

Cottage Pie

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Yield: 6 to 8

Adapted from: NY Times

Cottage pie is a near twin to its sibling, the slightly better-known shepherd’s pie. The main difference between these traditional dishes, which have roots in Ireland and Britain, is that cottage pie embraces ground beef while shepherd’s pie, fittingly, favors lamb. Smothered in a delicious and thick gravy along with carrots, onions, celery and peas, the ground beef filling is covered in creamy mashed potatoes and then baked into a hearty and satisfying meal. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using chicken or turkey and other vegetables in the base and swapping in sweet potatoes for the topping.
Prep: 20 Cook: 2 hrs

For the filling:

  • 2lb ground beef
  • salt and pepper
  • 2TBS salted butter
  • 1medium white or yellow onion, diced, about 1 cup
  • 2celery stalks, finely chopped, about ½ cup
  • 1medium carrot, peeled and finely chopped, about ½ cup
  • 3garlic cloves, minced
  • 2TBS tomato paste
  • ¼cup AP flour
  • 2cups beef broth
  • ½cup dry red wine (or water)
  • ½cup frozen peas
  • 2TBS Worcestershire sauce
  • 4thyme sprigs
  • 2dried bay leaves

For the topping:

  • Salt
  • 2½lb russet potatoes, peeled and cut into ½-inch cubes
  • ½cup whole milk
  • 5TBS salted butter, melted
  • ¾cup grated Parmesan (about 1½ oz)

Heat the oven to 350°F.

Prepare the filling: Heat an ovenproof 12-inch skillet over medium heat. Add ground beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the ground beef to a bowl and set aside. Leave about a tsp of fat in the pan and discard the rest.

To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent, and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add ¼ cup flour and stir to incorporate.

Add 2 cups beef broth, ½ cup red wine, peas, 2 TBS Worcestershire sauce, thyme sprigs, bay leaves and 1 tsp each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground beef. Remove from heat and set aside to cool slightly.

Make the topping: To a large saucepan, add potatoes and water to cover by 1 inch. Bring to a boil and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add ½ cup milk, 4 TBS butter and ½ cup grated Parmesan. Mash with a potato masher until just creamy, avoiding over-mashing. Taste and adjust seasoning if needed.

Dollop the mashed potatoes on top of the beef mixture in the skillet, carefully smoothing the mashed potatoes until it fully covers the beef mixture and reaches the edge of the pan. Drizzle the remaining 1 TBS of butter over the top, sprinkle with remaining ¼ cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

Tips:

If you do not have an oven-proof skillet, you can transfer beef mixture to a 9-by-13-inch baking dish for assembly and baking.

Cottage pie can be fully assembled and refrigerated (up to 2 days) or frozen (up to 3 months) in advance, then baked. If frozen, allow to defrost fully before baking.

Shawarma Chicken & Kale Salad

Shawarma Chicken & Kale Salad

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with Roasted Veggies, Cucumber & Almonds

Yield: 2

Adapted from: Hello Fresh

Tender kale with earthy-sweet roasted carrots and shallot coated in a creamy shawarma-spiced Caesar-style dressing. Add juicy seared chicken coated in toasted shawarma spices, crisp cucumber, and a shower of crunchy almonds
Prep: 15 Cook: 40

  • 9oz carrots
  • 1TBS shawarma spice blend
  • 5tsp white wine vinegar
  • ½oz sliced almonds
  • 1shallot
  • 4oz kale
  • 2TBS yogurt
  • 2TBS mayonnaise
  • 1mini cucumber
  • 10oz chicken cutlets
  • salt & pepper
  • sugar
  • olive oil
  • cooking oil


Start prep & roast veg:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim, peel, and quarter shallot lengthwise, mince one shallot quarter until you have 1 TBS (you’ll use it to make the dressing in Step 5).

Toss carrots and shallot quarters on a baking sheet with a drizzle of olive oil. Season generously with salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Finish prep:

Meanwhile, remove and discard any large stems from kale, chop into bite-size pieces. Halve cucumber lengthwise, thinly slice into half-moons.

Massage kale:

Meanwhile, place kale in a large bowl, add a drizzle of oil and a pinch of salt. Using your hands, massage kale (like how you would knead dough) until leaves are tender, 30-60 seconds.

Toast spices & cook chicken:

Heat a large dry pan over medium heat. Add half the shawarma spice blend and toast, stirring, until fragrant, 30-60 seconds. Transfer to a medium bowl.

Pat chicken dry with paper towels and season all over with remaining shawarma spice blend, salt, and pepper.

Heat a drizzle of oil in the same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5 minutes per side.

Tip: If chicken begins to brown too quickly, lower heat to medium and cover pan.

Transfer to a cutting board.

Make shawarma dressing:

While chicken cooks, to bowl with toasted shawarma spice blend, add minced shallot, yogurt, mayonnaise, half the vinegar, 2 TBS olive oil, and ½ tsp sugar.

Whisk until smooth, taste and season with salt and pepper.

Finish & serve:

Slice chicken crosswise.

Add roasted veggies, cucumber, ¾ of the shawarma dressing, and half the almonds to bowl with kale, toss to combine. Taste and season with salt and pepper.

Divide salad between bowls and top with chicken. Drizzle with remaining shawarma dressing and sprinkle with remaining almonds. Serve.

Sirloin Steak in Mushroom Sauce

Sirloin Steak in Mushroom Sauce

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with Caramelized Onion Mashed Potatoes & Roasted Carrots

Yield: 2

Adapted from: Hello Fresh

This Sirloin steak has little more than salt and pepper for seasoning. Ultra-creamy mashed potatoes and tender roasted carrots make it both filling and hearty, while the mushroom pan sauce that’s spooned on top has savory complexity.
Prep: 10 Cook: 50

  • 12oz carrots
  • 1yellow onion
  • 1clove garlic
  • 14oz sirloin steak
  • 2tsp Dijon mustard
  • 16oz Yukon gold potatoes
  • 4oz button mushrooms
  • 2TBS sour cream
  • 1oz beef demi-glace
  • salt & pepper
  • sugar
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots diagonally into 1-inch-thick pieces. Peel and dice potatoes into ½-inch pieces.

Tip: For speedier spud prep, skip the peeling.

Halve, peel, and thinly slice the onion. Trim and thinly slice mushrooms. Peel and mince garlic.

Cook carrots & mash:

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 25-30 minutes.

Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil, cook until tender, 15-20 minutes.

Drain and return potatoes to pot. Mash with sour cream until smooth. Season with salt and pepper.

Keep covered off heat until ready to serve.

Caramelize onion:

While potatoes cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion, cook, stirring occasionally, until browned and softened, 8-10 minutes.

Add 1 tsp sugar and a splash of water, cook until caramelized, 2- to 3-minutes more. Season with salt and pepper.

Turn off heat, transfer to a small bowl. Wipe out pan.

Cook steak:

Pat steak dry with paper towels, season all over with salt and pepper.

Heat a large drizzle of oil in pan used for onion over medium-high heat. Add steak and cook to desired doneness, 3- to 6-minutes per side.

Transfer to a cutting board to rest.

Make sauce:

Add 1 TBS butter and mushrooms to pan used for steak over medium-high heat. Cook, stirring, until softened, 3- to 5-minutes.

Add garlic, cook until fragrant, 30 seconds.

Stir in demi-glace and ¼ cup water. Bring to a boil, then reduce to a low simmer.

Stir in mustard. Simmer until thickened, 2- to 3-minutes. Season with salt and pepper.

Finish & serve:

Slice steak against the grain.

Divide mashed potatoes, carrots, and steak between plates. Top mashed potatoes with caramelized onion. Top steak with mushroom sauce and serve.

Roast Pork Tenderloin

Roast Pork Tenderloin

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with Apricot Pan Sauce & Spiced Carrots

Yield: 2

Dinnerly

Taste this sauced up roast pork with tender spiced carrots and the world feels peaceful again. Each bite brings a touch of tang from the apricot pan sauce and warmth from one of our favorite spice blends, garam masala.

  • 12oz carrots
  • ¼oz garam masala
  • ¼oz fresh cilantro
  • 1oz apricot preserves
  • 1oz chicken broth concentrate
  • 10oz pork tenderloin
  • garlic
  • kosher salt & ground pepper
  • olive oil
  • white wine vinegar (or apple cider vinegar)
  • butter


Prep carrots & sear pork:

Preheat oven to 450°F with a rack in the center. Trim ends from carrots, then quarter lengthwise. Pat pork dry, then season all over with salt and pepper. Heat ½ TBS oil in a medium skillet over medium-high. Add pork and cook, turning, until golden-brown all over, about 6 minutes. Remove from heat and set aside until step 3.

Roast carrots:

While pork cooks, on a rimmed baking sheet, toss carrots with 1 tsp garam masala, 1½ TBS oil, and a pinch each of salt and pepper. Roast on center oven rack until tender, tossing halfway through, about 20 minutes.

Roast pork:

Once carrots are halfway done roasting, transfer seared pork from skillet to same baking sheet. Continue to roast on center oven rack until pork is firm to the touch with an internal temperature of 145°F, 6–10 minutes. Transfer pork to a cutting board to rest. Set baking sheet with carrots aside until ready to serve.

Cook apricot pan sauce:

While pork and carrots finish cooking, coarsely chop cilantro leaves and stems. In same skillet, stir to combine apricot preserves, broth concentrate, 1½ tsp vinegar, and ½ cup water, bring to a rapid simmer over medium-high, scraping up any browned bits from the bottom of skillet, and cook until sauce is reduced to about ¼ cup, about 3 minutes.

Finish & serve:

To skillet with apricot sauce, add 2 TBS butter and any resting pork juices, swirl until butter is melted. Stir in half of the cilantro, season to taste with salt and pepper. Thinly slice pork, if desired. Serve roasted pork with spiced carrots alongside. Spoon apricot pan sauce over top and garnish with remaining cilantro. Enjoy!

Soak up all that sauce with a quick rice pilaf! Serve the sliced pork over top, then drizzle with sauce.

Brown Sugar Bourbon Glazed Chicken

Brown Sugar Bourbon Glazed Chicken

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with Smoky Roasted Carrots & Chive Mashed Potatoes

Yield: 2

Adapted from: Hello Fresh

Tender chicken cutlets soak up the flavors of a sweet and tangy bourbon and brown sugar–infused marinade, roasted alongside carrots tossed with smoked paprika. Fresh chives speckle the creamy mashed potatoes on the side, balancing irresistible flavors for this easy breezy meal.

Note: Baked chicken for 15 minutes. Initial bake of 12 would be better!
Prep: 10 Cook: 40

  • 2TBS peach jam
  • 10oz chicken cutlets
  • ½tsp smoked paprika
  • 1TBS McCormick grill mates brown sugar bourbon seasoning
  • 5tsp rice wine vinegar
  • 12oz potatoes
  • 12oz carrots
  • ¼oz chives
  • 2TBS crème fraîche or sour cream
  • salt & pepper
  • cooking oil
  • butter


Mix glaze & marinate chicken:

Adjust rack to top position and preheat oven to 425°F.

In a large bowl, whisk together 2 TBS peach jam, 1 TBS McCormick Grill Mates Brown Sugar Bourbon Seasoning, 2 tsp vinegar, and 1 tsp oil. Transfer half the peachy glaze to a small bowl (you’ll use it in Step 4).

Pat chicken dry with paper towels and season all over with salt and pepper. Add to large bowl with remaining peachy glaze, turn until evenly coated. Cover with plastic wrap and set aside to marinate (no need to refrigerate!), 10-15 minutes.

Prep & cook potatoes:

Meanwhile, wash and dry produce. Dice potatoes into ½-inch pieces.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Tip: Cover pot with a lid to bring water to a boil more quickly.

Reserve ½ cup potato cooking liquid, then drain potatoes and return to pot.

Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. (You’ll finish the potatoes in Step 5.)

Roast carrots & chicken:

While potatoes cook, trim, peel, and halve carrots lengthwise, slice on a diagonal into ¼-inch-thick pieces.

Toss carrots on one side of a lightly oiled baking sheet with a drizzle of oil, ½ tsp paprika, salt, and pepper.

Transfer chicken from marinade to empty side of baking sheet (discard any marinade left in the bowl). Roast on top rack until chicken is cooked through (160°F) and carrots are browned and tender, 12-17 minutes.

Glaze chicken:

Once chicken is cooked through, carefully remove sheet from oven. Brush tops of chicken with reserved peachy glaze.

Return to top rack and bake until glaze is tacky, 3 minutes -OR- Torch glaze until tacky.

Transfer chicken to a cutting board.

Finish potatoes:

While chicken roasts, thinly slice chives.

Return pot with mashed potatoes to medium heat and cook, stirring occasionally, until warmed through.

Add chives, 2 TBS crème fraîche or sour cream, and 1 TBS butter. Cook, stirring, until butter has melted, taste and season with salt and pepper if desired.

Finish & serve:

Slice chicken crosswise.

Divide chicken, mashed potatoes, and carrots between plates in separate sections. Serve.

Pork Loin with Creamy Mustard (Sheet Pan)

Pork Loin with Creamy Mustard (Sheet Pan)

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plus Rosemary Roasted Root Veggies & Apple

Yield: 2

Hello Fresh

Roast apple with a colorful root veggie jumble, adding savory-sweetness to a meal with rich flavors. A creamy mustard sauce is drizzled over perfectly cooked pork loin for a decadent finish.
Prep: 15 Cook: 45

  • 12oz russet potatoes
  • ¼oz rosemary
  • 10oz pork loin
  • 4tsp Dijon mustard
  • 6oz carrots
  • 1red onion
  • 1apple
  • 1TBS fry seasoning (below)
  • 4TBS mayonnaise
  • 2tsp honey
  • salt & pepper
  • 1tsp cooking oil


Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Strip rosemary leaves from stems, finely chop leaves until you have 2 tsp. Halve, core, and cut apple into ½-inchthick wedges.

Roast veggies:

Toss potatoes, carrots, and onion on a baking sheet with a large drizzle of oil, chopped rosemary, ½ TBS Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.

Roast on top rack for 10 minutes (you’ll add the pork and apple then).

Roast pork & apple:

While veggies roast, pat pork dry with paper towels and season all over with remaining ½ TBS Fry Seasoning, salt, and pepper. Rub with a drizzle of oil.

Once veggies have roasted for 10 minutes, add pork to same sheet. Carefully toss apple with veggies.

Return to top rack until veggies and apple are browned and tender and pork is cooked through, 18-22 minutes more.

Make sauce:

Meanwhile, in a small bowl, combine mayonnaise, honey, and mustard. Season with salt and pepper.

Slice pork:

Once pork is done, carefully transfer to a cutting board. Let rest for at least 5 minutes, then thinly slice crosswise.

Tip: Love extra-crispy veggies? While pork rests, heat broiler to high and return veggies to oven for 2- to 3-minutes more.

Serve:

Divide pork and roasted veggies and apple between plates. Serve with creamy mustard on the side for dipping.

Fry Seasoning

1 TBS

  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp paprika
Figgy Balsamic Pork Tenderloin

Figgy Balsamic Pork Tenderloin

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with Roasted Carrots & Thyme Potatoes

Yield: 2 Servings

Adapted from: Hello Fresh

Fig jam, balsamic vinegar, and fresh rosemary mingle with the fond—the crispy bits and drippings left by the pork.
Want to know the secret to extra toasty roasted potatoes? Put your baking sheet in the oven before heating it up. The spuds will sizzle and crisp when they hit that hot surface.

Prep: 10 Cook: 30

  • 12oz potatoes
  • 1shallot
  • 12oz carrots
  • 5tsp balsamic vinegar
  • ¼oz thyme
  • 10oz pork tenderloin
  • 2TBS chicken stock concentrate
  • 1fig jam
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Strip thyme leaves from stems, chop leaves until you have 2 tsp. Halve, peel, and finely chop shallot.

Roast veggies:

Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the chopped thyme, and a pinch of salt and pepper.

Toss carrots on empty side with a drizzle of oil, salt, and pepper.

Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.

Sear pork:

While veggies roast, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes (it’ll finish cooking in the next step).

Transfer to a second baking sheet.

Roast pork:

Roast pork on middle rack until cooked through, 10-12 minutes.

Transfer pork to a cutting board and let rest for a few minutes, then thinly slice crosswise.

Make pan sauce:

Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 3- to 4-minutes.

Stir in stock concentrate, vinegar, jam, and ¼ cup water. Simmer until thick and saucy, 2- to 3-minutes.

Remove pan from heat and stir in 2 TBS butter until melted. Season with salt and pepper.

Serve:

Divide potatoes, carrots, and pork between plates. Drizzle pan sauce over pork and serve.