Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Add potatoes and spinach to provided tray and stir vigorously to combine. Cover with foil.

Bake covered in hot oven until heated through, 13-15 minutes.

While mashed potatoes bake, continue recipe.

Pat pork dry and season all over with 1/4 tsp. 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 heat and add 2 tsp. olive oil. Add pork to hot pan. Sear on one side until browned, 2-3 minutes.

Remove from burner.

After 13-15 minutes, carefully remove tray from oven. Stir mashed potatoes vigorously to combine. Add half the cream cheese (reserve remaining for sauce), shredded cheese, and 1/4 tsp. salt and stir to combine. Cream cheese will melt as meal bakes. Push to one side of tray. Transfer pork, seared-side up, to now-empty side of tray.

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.

While meal bakes, add remaining cream cheese, garlic and parsley seasoning, minced garlic and chili pepper (to taste), pesto, and 2 Tbsp. water to a microwave-safe bowl. Microwave uncovered until cream cheese is melted, 30-90 seconds.

Carefully remove sauce from microwave and tray from oven. Stir sauce until combined and smooth.

Transfer pork to a plate and rest, 3 minutes.

Add butter to mashed potatoes and stir vigorously to combine.

To serve, top pork with sauce (to taste). Bon appétit!