Before starting, preheat the oven to 450°F. Wash and dry all produce. Trim, then halve green beans. Thinly slice mushrooms. Roughly chop spinach. Peel, then thinly slice half the onion (whole onion for 4 ppl). Peel, then mince or grate garlic.

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 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. (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.