Before starting, preheat the oven to 450°F. Wash and dry all produce. Trim, then halve green beans. Thinly slice mushrooms. Peel, then thinly slice half the onion (whole onion for 4 ppl). Peel, then mince or grate garlic. Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)

Add green beans, onions, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to one side of an unlined baking sheet. Season with pepper, then toss to combine.

Pat pork dry with paper towels. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side. When pork is golden, transfer to the other side of the baking sheet with green beans. Roast in the middle of the oven until green beans are tender and pork is cooked through, 8-12 min.**

Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until mushrooms soften, 5-6 min. Add garlic. Cook, stirring often, until fragrant, 30 sec. Stir in cream cheese and broth concentrate. Add spinach. Cook, stirring occasionally, until spinach wilts, 1-2 min. Season with salt and pepper, to taste. (NOTE: If sauce is too thick, thin out by stirring in 1-2 tbsp water.)

Thinly slice pork. Divide pork and green beans between plates. Top pork with creamy mushrooms.