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. 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.