Dice 2 TBSP butter (4 TBSP for 4 servings) into small pieces; place in a small bowl and bring to room temperature. Wash and dry produce.

Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens.

Pat pork* dry with paper towels and season all over with half the rosemary, ½ tsp garlic powder, salt, and pepper (all the rosemary and 1 tsp garlic powder for 4 servings).

Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-4 minutes per side. (Lower heat if pork begins to brown too quickly.)

Turn off heat; transfer to a cutting board. Wipe out pan.

Heat a drizzle of oil in pan used for pork over medium-high heat. Add carrots, green beans, and scallion whites. Cook, stirring, until scallions begin to soften, 30 seconds.

Add ¼ cup water; cover and steam until veggies are just tender, 2-4 minutes (for 4 servings, you may need to work in batches, adding another ¼ cup water per batch).

Turn off heat. Season with salt and pepper.

While veggies cook, in a second small bowl, whisk together mustard, onion and garlic spread, stock concentrate, crème fraîche, and ½ cup water (¾ cup for 4 servings). (It's OK if sauce is lumpy; it will smooth out during cooking.)

To pan with veggies, stir in sauce mixture and 1 TBSP butter (2 TBSP for 4). Cook; stirring occasionally, until sauce is smooth and has thickened, 60-90 seconds 1-3 minutes. TIP: If sauce seems watery, continue cooking until desired consistency is reached. Taste and season with salt and pepper if desired.

Meanwhile, halve and toast baguette.

To bowl with softened butter, stir in a pinch of salt and as much remaining garlic powder as you like.

Spread garlic butter onto cut sides of bread. Halve each piece on a diagonal.

Thinly slice pork crosswise.

Divide pork, veggies, and garlic bread between plates. Top pork with any remaining sauce from pan. Garnish with scallion greens and serve.