Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat.While the pan heats, pat pork dry with paper towels. Coat all over with Dijon. Season with 3/4 tsp (1 1/2 tsp) garlic salt and half the Montreal Steak Spice (use all for 4 ppl). When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, until golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-15 min.\*\* Reserve any drippings to add to gravy.

Meanwhile, peel, then cut potato into 1-inch pieces. Cut cauliflower into bite-sized pieces. Add cauliflower, 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. Cook uncovered until fork-tender, 10-12 min. Drain and return veggies to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter into veggies until almost creamy. (NOTE: Cauliflower-potato mash will still have a few lumps!) Season with salt and pepper, to taste.

Meanwhile, peel, then cut shallot into 1/4-inch pieces. Cut zucchini into 1/4-inch rounds.When cauliflower and potatoes start boiling, add zucchini, remaining garlic salt and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to coat. Roast zucchini in the top of the oven until tender-crisp, 12-14 min.

When pork is almost done, carefully wipe the same pan (from step 1) clean, then reheat over medium. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add shallots. Cook, stirring often, until shallots soften slightly, 2-3 min. Sprinkle flour over shallots. Cook, stirring often, until coated, 1 min.

Gradually whisk in 3/4 cup (1 1/2 cups) water until smooth. Add broth concentrate, soy sauce and any drippings from the baking sheet with pork. Bring to a simmer over medium-high. Once simmering, cook, whisking occasionally, until gravy thickens slightly, 2-3 min. Season with salt and pepper, to taste.

Thinly slice pork. Divide pork, cauliflower-potato mash and zucchini between plates. Spoon shallot gravy over pork.