Blood Orange Honey Mustard Pork

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes.

Reserve ¼ cup potato cooking liquid; drain and return potatoes to pot.

Add garlic herb butter, sour cream, and a splash of reserved potato cooking liquid. Mash until creamy, adding additional splashes of reserved potato cooking liquid if necessary; season with salt and pepper.

While potatoes cook, toss broccoli on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, spread out across entire sheet.)

Pat pork* dry with paper towels; place on empty side of sheet. Season with a drizzle of olive oil, half the garlic powder (all for 4), salt, and pepper. (For 4, add pork to a second sheet; roast pork on top rack and broccoli on middle rack.) 

Roast on top rack until pork is cooked through and broccoli is browned and tender, 15-20 minutes. Transfer pork to a cutting board to rest.

While pork and broccoli roast, heat orange segments, ¼ cup water (⅓ cup for 4 servings), and stock concentrate in a medium pan over medium-high heat. Cook, stirring, until reduced by half, 2-3 minutes.

Turn off heat; stir in dressing and 1 TBSP plain butter (2 TBSP for 4); season with salt and pepper.

Toss roasted broccoli with juice from one lemon wedge (two wedges for 4 servings) and lemon zest to taste.