Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve 1 cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash in Step 4.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. Roast on top rack until tender, 20-25 minutes. Meanwhile, halve, core, and thinly slice apple. Halve, peel, and thinly slice onion. Peel and mince or grate garlic.

Pat pork dry with paper towels and season all over with thyme, half the Fry Seasoning, salt, and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer pork to a cutting board. Wipe out pan and let cool slightly.

While pork cooks, to pot with potatoes, add sour cream and 2 TBSP butter. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. Keep covered until ready to serve.

Heat 1 TBSP butter and a drizzle of oil in pan used for pork over medium heat. Add apple, onion, remaining Fry Seasoning, 1 tsp sugar, salt, and pepper. Cook, stirring, until softened, 3-4 minutes. Add garlic, stock concentrate, and ½ cup water. Simmer until saucy and slightly thickened, 2-3 minutes.

Slice pork crosswise. Divide roasted carrots and mashed potatoes between shallow bowls in separate sections. Top mashed potatoes with pork. Spoon apple and onion sauce over pork. Serve.