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 shallots. Peel, then mince or grate garlic.

Toss the green beans with shallots, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) on one side of a baking sheet. Season with pepper.

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, 2-3 min per side. When pork is golden, transfer to the other side of baking sheet with green beans. Roast, in the middle of the oven, until cooked through, 10-12 min.\*\*

Heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Add garlic and cook, stirring often, until fragrant, 30 sec. Stir in cream cheese, broth concentrate and 2 tbsp water (dbl for 4 ppl). Add spinach and cook, stirring occasionally, until spinach wilts, 1-2 min. Season with salt and pepper.

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