1 - Serves 2 1.

2 - Adjust racks to top and middle positions and preheat oven to 450 degrees.

3 - Wash and dry all produce.

4 - Dice sweet potatoes into 1/2-inch pieces.

5 - Toss on a baking sheet with a drizzle of oil, salt, and pepper.

6 - Roast on top rack for 12 minutes (we'll roast the zucchini then).

7 - 2.

8 - Meanwhile, halve and core apple; thinly slice into half-moons.

9 - Peel and finely chop garlic.

10 - Quarter lemon.

11 - Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons.

12 - Toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper.

13 - Set aside.

14 - 3.

15 - Pat pork dry with paper towels and season all over with salt and pepper.

16 - Heat a drizzle of oil in a large pan over medium-high heat.

17 - Add pork and cook until browned and cooked through, 4-5 minutes per side.

18 - Turn off heat; transfer to a plate.

19 - 4.

20 - Once sweet potatoes have roasted 12 minutes, transfer baking sheet with zucchini to middle rack and continue roasting until both veggies are browned and softened, 12-15 minutes more.

21 - 5.

22 - Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium-high heat.

23 - Add apple and season with salt and pepper.

24 - Cook, scraping up any browned bits from bottom of pan, until apple is slightly softened, 2-3 minutes.

25 - Add garlic; cook until fragrant, 30 seconds.

26 - Add 1/z cup water (3/4 cup for 4), stock concentrate, and 11/2 tsp sugar (3 tsp for 4).

27 - Cook, stirring, until sauce has thickened and apple is very tender, 3-5 minutes.

28 - Season with salt and pepper.

29 - 6.

30 - Remove pan with apple from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) and a squeeze of lemon juice.

31 - Divide pork, zucchini, and sweet potatoes between plates.

32 - Top pork with glazed apple sauce.

33 - Top zucchini with a squeeze of lemon juice.