Before starting, preheat the oven to 450°F Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the seasoned salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.

Meanwhile, trim green beans. Peel, then mince or grate garlic. Peel, then cut shallot into 1/2-inch slices. Add green beans and 1/2 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Set aside. Pat pork dry with paper towels, then season with remaining seasoned salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. (NOTE: Pork will finish cooking in the next step.)

Add pork to the other side of the baking sheet with green beans. Roast in the top of the oven until green beans are tender-crisp and pork is cooked through, 8-10 min.**

Meanwhile, heat the same pan (from step 3) over medium-low. When hot, add 1 tbsp butter (dbl for 4 ppl), shallots and garlic. Cook, stirring often, until shallots soften, 1-2 min. Sprinkle Cream Sauce Spice Blend into the pan. Cook, stirring often, until fragrant, 1-2 min. Add honey, Dijon and 1/2 cup water. Cook, stirring often, until sauce thickens, 3-4 min. Season with salt and pepper, to taste.

Divide green beans, potatoes and pork between plates. Spoon honey-Dijon sauce over top.