Before starting, wash and dry all produce.Garlic Guide for Step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Cut potatoes into 1-inch pieces.Heat a medium non-stick pan (use large non-stick pan for 4 ppl) over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then potatoes. Arrange in a single layer. Add 1 cup (1 1/2 cups) water, stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil. Cook covered, 10 min. Uncover and reduce heat to medium. Continue cooking until water is mostly absorbed, potatoes are tender and beginning to brown, 8-10 min. Remove from heat and cover.

Meanwhile, peel, then mince or grate garlic.Zest, then juice half the lemon. Cut remaining lemon into wedges.

Add 2 tsp (4 tsp) lemon juice, 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 carrots and spring mix. Do not toss until ready to serve.

Heat a large non-stick pan over medium heat. While pan heats, pat pork dry with paper towels. Season with salt and Lemon-Pepper Seasoning. When pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden-brown and cooked through, 4-6 min per side.\*\* (NOTE: Don't crowd the pan. Work in batches, if necessary.)Remove from heat. Transfer pork to a cutting board. Cover loosely with foil and set aside to rest, 3-5 min.

Meanwhile, add mayo, half the feta and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.)Season with pepper, then stir to combine.

When potatoes are done, add lemon zest and remaining lemon juice. Toss very gently to coat. Toss salad to combine. Thinly slice pork.Divide pork, potatoes and salad between plates. Sprinkle remaining feta over salad. Drizzle any pork juices and lemony butter from potato pan over pork.Serve feta aioli alongside for dipping. Squeeze a lemon wedge over top, if desired.