Cut potatoes into 1" dice.

Place potatoes in a microwave-safe bowl and cover with a damp paper towel.

Microwave covered until tender, 5-7 minutes.

Carefully remove from microwave.

While potatoes microwave, continue recipe.

Cut broccoli into bite-sized pieces.

Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add microwaved potatoes to hot pan and stir occasionally until starting to brown, 4-6 minutes.

Add broccoli and onion salt. Cover and stir occasionally until vegetables are tender and browned, 4-6 minutes.

Stir in butter until melted and combined.

Remove from burner. Top with shredded cheese, cover, and let melt.

While vegetables cooks, continue recipe.

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

Place another large non-stick pan over medium heat and add 2 tsp. olive oil.

Add pork to hot pan and cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

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

Remove from burner. Transfer pork to a plate. Rest, 3 minutes.

Wipe pan clean and reserve.

Return pan used to cook pork to medium-low heat.

Add bacon to hot, dry pan. Stir often until browned and crispy, 2-3 minutes.

Stir in 1/3 cup water, mustard, and softened cream cheese. Bring to a simmer.

Once simmering, stir occasionally until combined and slightly thickened, 1-2 minutes.

If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping pork with mustard sauce. Bon appétit!