Halve potatoes lengthwise.

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

Microwave covered until slightly tender, 6-8 minutes.

Carefully remove from microwave.

While potatoes microwave, core tomato and finely chop.

Pat pork medallions dry. Season all over with half the seasoned salt (reserve remaining for potatoes) and half the garlic and parsley seasoning (reserve remaining for sauce).

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

Add pork medallions to hot pan. Cook until 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 medallions to a plate and tent with foil. Rest, 3 minutes.

Wipe pan clean and reserve.

While pork medallions cook, continue recipe.

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

Add potatoes and remaining seasoned salt to hot pan. Stir occasionally until potatoes are browned and slightly tender, 8-10 minutes.

Remove from burner. Stir in softened butter and a pinch of salt and pepper until combined.

Return pan used to cook pork to medium heat and add 1 tsp. olive oil.

Add tomatoes, remaining garlic and parsley seasoning, and a pinch of salt and pepper to hot pan. Stir often until tomatoes are slightly softened, 1-2 minutes.

Add cream base, spinach in batches (do not overflow pan), and cheese. Stir often until combined and cheese is melted, 1-2 minutes.

Remove from burner.

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