Before starting, preheat the oven to 450°F. Wash and dry all produce. Trim snap peas. Thinly slice mushrooms. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic.

Add snap peas, onions and 1 tbsp (2 tbsp) oil to one side of an unlined baking sheet. Season with salt and pepper, then toss to combine.

Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 1-2 min per side. When pork is golden, transfer to the other side of the baking sheet with veggies. Roast in the middle of the oven until veggies are tender and pork is cooked through, 8-12 min.**

Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then mushrooms. Cook, stirring occasionally, until mushrooms soften, 5-6 min. Add garlic and Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 30 sec. Add cream, broth concentrate and 1/4 cup (1/3 cup) water. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste. (NOTE: If sauce is too thick, thin it out by stirring in 1-2 tbsp water.)

Thinly slice pork. Divide pork and veggies between plates. Top pork with creamy mushrooms.