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

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

Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner. Reserve pan; no need to wipe clean.

While pork cooks, continue recipe.

Stem mushrooms and cut caps into 1/4” slices.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Return pan used to cook pork to medium heat and add 2 tsp. olive oil.

Add mushrooms, white portions of green onions, and a pinch of salt to hot pan. Stir occasionally until browned, 4-6 minutes.

Add flour and stir until no dry flour remains. Add demi-glace and 3/4 cup water. Bring to a simmer.

Once simmering, reduce heat to low and add pork. Gently flip and simmer until coated, 3-5 minutes.

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

Remove from burner.

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

Add mashed potatoes and garlic salt to hot pan and stir vigorously until thickened and desired consistency is reached, 3-5 minutes.

Remove from burner and stir in butter.

Plate dish as pictured on front of card, topping pork and mashed potatoes with gravy and garnishing with green portions of green onions. Bon appétit!