Before starting, preheat the oven to 450˚F. Wash and dry all produce. Pat pork dry with paper towels. Season with pepper. Heat a large non-stick pan over medium-high heat. When hot, add pork to the dry pan. Sear, turning occasionally, until bacon is brown on all sides, 5-6 min. Transfer to an unlined baking sheet, then pour any bacon fat from the pan over pork.Roast in the middle of the oven until cooked through, 24-28 min.**When pork is done, transfer to a clean cutting board. Loosely cover with foil and set aside to rest,10-15 min.Reserve any pork drippings on the baking sheet for pan sauce.

Meanwhile, peel, then cut potatoes into 1-inch pieces.Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return sweet potatoes to the same pot, off heat. Mash 1 tbsp (2 tbsp) butter into sweet potatoes until smooth. Season with salt and pepper, to taste.

Cut four sections off plums, avoiding the pit. Cut each section into 1/2-inch pieces.Peel, then cut shallot into 1/4-inch pieces. Roughly chop parsley. Strip half the thyme leaves from stems (use all for 4 ppl), then finely chop.Heat a medium non-stick pan over medium heat.When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.

Add plums, apricot spread, mustard, half the thyme, 1/4 cup (1/2 cup) water, 1 tbsp (2 tbsp) vinegar and 1 tsp (2 tsp) sugar to a medium pot. Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring often, until plums soften and most of the water is absorbed, 5-6 min. Mash slightly with a fork or potato masher.Remove from heat, then transfer plum mostarda to a medium serving bowl. Set aside to cool slightly, 15 min.

Reheat the same pan (from step 1) over medium. When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook, stirring occasionally, until tender, 2-3 min.Sprinkle Cream Sauce Spice Blend and remaining thyme over shallots. Stir to combine, 30 sec. Whisk in 1 cup (1 1/2 cups) water and broth concentrate. Bring to a gentle boil. Cook, stirring occasionally, until sauce thickens slightly, 3-5 min.

Add remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add almonds and spring mix, then toss to combine. Thinly slice pork. Stir any pork resting juices into the pan with sauce. Divide pork, mashed sweet potatoes and salad between plates. Spoon pan sauce over pork and sweet potatoes, if desired.Crumble goat cheese over salad. Sprinkle parsley over top.Serve mostarda alongside pork.