Herby Pork Tenderloin

Add squash, peppers, onions, vinegar, half the maple syrup and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the bottom of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.

Meanwhile, pat pork dry with paper towels. Cut in half crosswise, then season with thyme, pepper and 1/2 tsp (1 tsp) garlic salt. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 4-6 min. Transfer pork to another parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-15 min.**Transfer to a cutting board to rest, 3-5 min.

Meanwhile, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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. Drain and return to the same pot, off heat. Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with pepper and 1/2 tsp (1 tsp) garlic salt, then stir to combine.

Meanwhile, reheat the same pan (from step 3) over medium. When hot, add garlic puree and 1 tbsp (2 tbsp) butter. Cook, stirring frequently, until butter is melted, 1-2 min.Sprinkle flour over top. Cook, stirring often, until golden-brown, 1-2 min. Add broth concentrate, remaining maple syrup and 1/2 cup (1 cup) water. Season with salt and pepper, then stir to combine. Bring to a simmer and cook until sauce thickens, 1-3 min.