Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Spray both provided trays with cooking spray.

In a microwave-safe bowl, combine potatoes, carrots, and 2 tsp. water. Cover with a damp paper towel. Microwave covered, 3 minutes.

Stem and mince rosemary.

Carefully remove bowl from microwave. Transfer vegetables to one provided tray and toss with garlic pepper, 1/2 tsp. salt, 2 tsp. olive oil, and 1/2 tsp. rosemary.

Bake uncovered in hot oven until fork-tender, rotating tray and topping with cheese halfway through, 25-30 minutes.

While vegetables bake, continue recipe.

Pat pork dry and season all over with garlic salt and a pinch of pepper. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add pork to hot pan. Cook until browned, 2-3 minutes on one side.

Remove from burner. Transfer pork to second provided tray, seared-side up.

Combine cherry jam, mirepoix base, and balsamic glaze in a mixing bowl until smooth. Pour cherry-balsamic sauce over pork.

Bake uncovered in hot oven until pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.

Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.

Carefully remove from oven. Rest, 3 minutes.

To serve, top pork with any remaining sauce from tray. Bon appétit!