Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, half the Montreal Steak Spice and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with one-quarter of the Montreal Steak Spice and 1 tbsp oil per sheet.) Season with salt, then toss to coat. Roast in the middle of the oven, tossing halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, trim green beans. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Roughly chop parsley. Pat pork dry with paper towels, then season with remaining Montreal Steak Spice.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer pork to one side of another unlined baking sheet.

Add green beans and 1 tsp oil (dbl for 4 ppl) to the other side of the baking sheet with pork. Season with salt and pepper, then toss to coat. Roast in the top of the oven until green beans are tender and pork is cooked through, 9-11 min.**

Meanwhile, heat the same pan (from step 3) over medium. When hot, add 1 tsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until tender, 2-3 min. Sprinkle flour over onions. Cook, stirring often, until onions are coated, 1 min. Add 1/2 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove the pan from heat, then add sour cream. Season with salt and pepper, then stir to combine.

Transfer pork to a plate to rest for 3-5 min. Sprinkle half the parsley over green beans, then toss to combine. Thinly slice pork. Stir any pork juices from the plate into sauce. Divide pork, potatoes and green beans between plates. Drizzle sauce over pork, then sprinkle with remaining parsley.