Dutch Chicken with Orange-Dijon Sauce

Toss Brussels sprouts on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread Brussels sprouts out across entire sheet.)

Roast on top rack for 12 minutes (you’ll add more to the sheet then).

Meanwhile, 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. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot; keep covered off heat until ready to mash in Step 6.

Pat pork* dry with paper towels and season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned, 4-8 minutes. Remove from heat.

Once Brussels sprouts have roasted 12 minutes, remove sheet from oven. Transfer pork to opposite side. (For 4 servings, arrange pork on a second sheet; roast on middle rack.) Wipe out pan.

Return sheet to top rack; roast until pork is cooked through, 10-12 minutes more. Transfer pork to a cutting board.

Meanwhile, halve orange. Pick parsley leaves from stems; roughly chop leaves.

In a small bowl, whisk together brown sugar, mustard, stock concentrate, half the thyme, 2 TBSP water, and juice from half the orange (all the thyme, 4 TBSP water, and juice from whole orange for 4 servings).

Heat pan used for pork over medium heat. Add orange mixture to hot pan and bring to a simmer. Cook, stirring constantly, until slightly reduced, 2-4 minutes.

Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired.

Return pot with potatoes to medium-low heat. Add 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

Keep covered off heat until ready to serve.