Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx. 1-2 inches) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return to same pot, then cover and set aside.

While sweet potatoes cook, trim green beans. Thinly slice chives. Pat pork dry with paper towels, then cut into two equal pieces (four equal pieces for 4 ppl). Season with half the Montreal Steak Spice (use all for 4 ppl).

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown on all sides, 4-6 min. Remove pan from heat. Transfer pork to a baking sheet. Roast in the middle of the oven until pork is cooked through, 12-14 min.\*\*

Heat the same pan over medium. When hot, add almonds. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Add green beans and 1/4 cup water (dbl for 4 ppl) to the same pan. Season with salt and pepper. Cook, stirring often, until tender-crisp, 5-7 min. Remove pan from heat, then stir in almonds and 1 tsp oil (dbl for 4 ppl). Toss to combine. Transfer to a plate. Cover to keep warm and set aside.

Carefully wipe pan clean. Add 1/4 cup water (dbl for 4 ppl), broth concentrate and Dijon to the same pan. Whisk together until smooth. Cook over medium, stirring occasionally, until warmed through, 2-3 min. Remove pan from heat, then whisk in half the sour cream and season with pepper.

Using a masher, mash remaining sour cream and half the chives into sweet potatoes until smooth. Season with salt and pepper. Thinly slice pork. Divide pork, green beans amandine and sweet potato mash between plates. Drizzle sauce from the pan over pork. Sprinkle remaining chives over top.