Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (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 sweet potatoes to the same pot, off heat. Cover and set aside.

Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.Pat pork dry with paper towels, then, if applicable, cut into 2 equal pieces on a separate cutting board (4 equal pieces for 4 ppl). Season with salt and 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, 5-8 min. Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 14-16 min.**

Meanwhile, reheat the same pan over medium. When hot, add 1 tsp oil (dbl for 4 ppl), then zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min.Transfer zucchini to a plate, then cover to keep warm.

Whisk together 1/2 cup water (dbl for 4 ppl), cornstarch, broth concentrate and Dijon in a medium bowl until smooth. Add cornstarch mixture to the same pan. Bring to a gentle boil over medium, whisking occasionally, until sauce thickens slightly, 2-3 min. Remove from heat. Season sauce with pepper, then whisk in half the sour cream until smooth.

Mash remaining sour cream into sweet potatoes until smooth. Season with salt and pepper, to taste. Thinly slice pork. Divide pork, zucchini and sweet potato mash between plates. Drizzle sauce over pork.