Halve any large butternut squash pieces to roughly match smaller pieces.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add butternut squash to hot pan. Cover and stir occasionally until tender and lightly browned, 5-8 minutes.

Add orange pepper, half the garlic salt (reserve remaining for pork), Brussels sprouts, and 1/4 cup water and stir to combine. Cover and stir occasionally until Brussels sprouts are bright green and vegetables are fork-tender, 8-12 minutes.

Remove from burner. Top with half the cheese (reserve remaining for garnish) and cover to keep warm.

While vegetables cook, continue recipe.

Pat pork dry and season all over with remaining 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 another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Remove from burner. Pork medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner. Transfer to a plate. Rest, 3 minutes.

Reserve pan; no need to wipe clean.

Peel and halve shallot. Slice halves into thin strips.

Return pan used to cook pork to medium-low heat and add 1 tsp. olive oil. Add shallots to hot pan and stir often until golden-brown, 2-3 minutes.

Stir in mustard, honey, and 1/4 cup water until combined and heated through, 30-60 seconds.

Transfer pork medallions to hot pan with sauce and flip to coat evenly.

Remove from burner.

Plate dish as pictured on front of card, topping pork with extra sauce from pan and garnishing vegetables with remaining cheese. Bon appétit!