Herby Pork Loin

Add squash, peppers, onions, vinegar, maple syrup and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.

While veggies roast, combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Reserve 1/4 cup water, then drain and return potatoes to the same pot, off heat. Roughly mash reserved water, 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with half the garlic salt and pepper, then stir to combine.

While potatoes boil, pat pork dry with paper towels. Cut pork in half, crosswise, then season with thyme, remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then pork. Sear, turning occasionally, until golden-brown, 4-5 min. Transfer pork to the baking sheet with veggies. Roast pork in the middle of the oven until cooked through, 14-16 min.

While pork roasts, heat the same pan (from step 4) over medium. When hot, add garlic and 2 tbsp butter (dbl for 4 ppl). Cook, stirring frequently, until butter is melted, 1-2 min. Sprinkle flour over garlic and cook, stirring often, until golden-brown, 1-2 min. Add broth concentrate and 1/2 cup water (dbl for 4 ppl). Season with salt and pepper, then stir to combine. Bring to a simmer and cook until sauce thickens, 2-3 min.