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

While potatoes roast, trim green beans. 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. When pork is golden, transfer to one side of another 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, 10-12 min.\*\*

While pork and green beans roast, 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. Stir in 1/3 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove pan from heat, then add sour cream. Season with salt and pepper, then stir to combine.

Sprinkle half the parsley over green beans, then toss to combine. Thinly slice pork. Divide pork, potatoes and green beans between plates. Drizzle sauce over pork, then sprinkle with remaining parsley.