Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip sage leaves from stems, then finely chop 1 tbsp (dbl for 4 ppl). Peel, then cut onion into 1-inch pieces. Cut potatoes into 1/2-inch pieces. Peel, then cut carrots into 1/2-inch rounds.

Add potatoes, onions, carrots, half the sage and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Arrange veggies in a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min.

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels, then season with half the garlic salt and pepper. When hot, add 1 tbsp oil, then pork. Sear, turning occasionally, until golden-brown, 4-5 min. Remove the pan from heat.

When veggies are halfway through roasting, carefully remove from the oven and stir. Arrange pork on top of veggies. (NOTE: For 4 ppl, use a second parchment-lined baking sheet for pork.)Roast in the middle of the oven until veggies are tender and pork is cooked through, 12-14 min.** (NOTE: For 4 ppl, roast in the bottom of the oven.)

Meanwhile, heat the same pan (from step 3) over medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add mustard, broth concentrate, cream, remaining sage and 1 tbsp water (dbl for 4 ppl). Cook, stirring often, until sauce is fragrant and slightly thickened, 2-3 min. Season with remaining garlic salt and pepper, to taste.

Thinly slice pork. Divide veggies between plates. Top with pork. Spoon mustard sauce over pork.