Dutch Pork Filet with Orange-Dijon Sauce

• Toss carrots on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread carrots 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 1⁄2 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 carrots have roasted 12 minutes, remove sheet from oven. Transfer pork to opposite side. (For 4 servings, leave carrots roasting; arrange pork on a second sheet and roast on middle rack.) Wipe out pan. • Return sheet to top rack; roast until carrots are browned and 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.