• Peel, then cut potatoes into 1-inch pieces.
• Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
• Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.

• Meanwhile, pat pork dry with paper towels. Sprinkle with 1 tsp (2 tsp) Cream Sauce Spice Blend, then season with salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 6-8 min per side, then transfer pork to an unlined baking sheet. 
• Roast in the middle of the oven until cooked through, 14-18 min.**

• Meanwhile, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 ppl).
• Cut mushrooms into 1/4-inch slices.
• Roughly chop spinach.

• Add 1 tbsp (2 tbsp) butter to the pan over medium heat, then swirl pan to melt.
• Add onions and mushrooms. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.
• Sprinkle with remaining Cream Sauce Spice Blend and add garlic puree. Cook, stirring often, until veggies are coated, 30 sec.
• Add cream cheese, chicken broth concentrate and 1/2 cup (1 cup) water. Cook, stirring often, until sauce thickens, 2-3 min.
• Season with salt and pepper, to taste.
• Remove the pan from heat.

• Drain and return potatoes to the same pot, off heat.
• Add spinach. Stir constantly until spinach is wilted, 1 min.
• Mash 2 tbsp (4 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until mashed. Season with salt and pepper, to taste.

• Thinly slice pork.
• Divide spinach mash between plates.
• Top with pork, then spoon mushroom sauce over top.

If you've opted to get pork tenderloin, sear in the same way the recipe instructs you to sear pork chops. Increase sear time to 6-8 min, then arrange on an unlined baking sheet. Roast in the middle of the oven until cooked through, 14-18-min.

Thinly slice pork.