Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx. 1-2 inches) in 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, then cover and set aside.

While sweet potatoes cook, trim green beans. Pat pork dry with paper towels, then cut into 2 equal pieces (4 equal pieces for 4 ppl). Season with half the Montreal Steak Spice (use all for 4 ppl).

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 14-16 min.**

Heat the same pan over medium. When hot, add almonds. 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 green beans and 1/4 cup water (dbl for 4 ppl) to the same pan. Season with salt and pepper. Cook, stirring often, until tender-crisp, 5-7 min. Remove the pan from heat, then stir in almonds and 1 tsp oil (dbl for 4 ppl). Toss to combine. Transfer to a plate. Cover to keep warm and set aside.

Add 1/2 cup water (dbl for 4 ppl), cornstarch, broth concentrate and Dijon to a medium bowl. Whisk together until smooth. Carefully wipe the same pan clean. Add cornstarch mixture to the pan. Bring to a gentle boil over medium, whisking occasionally, until sauce thickens slightly, 2-3 min. Remove the pan from heat, then season with pepper and whisk in half the sour cream.

Mash remaining sour cream, salt and pepper into sweet potatoes until smooth. Thinly slice pork. Divide pork, green beans amandine and sweet potato mash between plates. Drizzle sauce from the pan over pork.