• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Remove any brown spots from potatoes, then peel and cut potatoes into 1-inch pieces.
• To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
• Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
• Drain and return potatoes to the pot, off heat.
• Mash 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.

• Meanwhile, heat a large non-stick pan over medium-high.
• While the pan heats, pat pork dry with paper towels. Season with 1 tsp (2 tsp) chicken stock powder, salt and pepper.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork.  Sear for 4-6 min, turning to cook all sides.
• Transfer pork to an unlined baking sheet. Roast in the middle of the oven for 14-16 min, until golden.**
• Let the pork rest on a cutting board for 5 min before slicing.* 

• Meanwhile, roughly chop spinach.
• Peel, then mince or grate garlic.
• Thinly slice chives.

• When potatoes are done, heat the same pan (from step 2) over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add garlic and Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until fragrant.
• Gradually whisk in 3/4 cup (1 1/4 cups) water, cream cheese and remaining stock powder. Bring to a simmer, whisking often, until cream cheese is mostly combined. (TIP: It's okay if there are bits of cream cheese. The sauce will smooth out in the next step.)

• Once simmering, add spinach to the pan with sauce. Cook for 3-4 min, stirring often, until sauce thickens slightly.
• Add Dijon and any juices from the baking sheet with pork. Season with pepper, if you like. Cook for 30 sec, whisking often, until Dijon is incorporated.
• Remove the pan from heat.

• Thinly slice pork.
• Add half the chives to the smashed potatoes, then stir to combine.
• Divide smashed potatoes between plates, then top with pork.
• Spoon sauce over pork and potatoes.
• Sprinkle remaining chives over top.

If you've opted for pork, pat pork dry with paper towels. Season with 1 tsp (2 tsp) chicken stock powder, salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork.  Sear for 4-6 min, turning to cook all sides. Transfer pork to an unlined baking sheet. Roast in the middle of the oven for 14-16 min, until golden.**