Pat pork medallions dry and season all over with fiesta seasoning. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner. Remove from burner. Rest, 3 minutes.

While pork cooks, continue recipe.

Halve lime. Cut one half into wedges and juice the other half.

Trim zucchini ends, halve lengthwise, and cut into 1/2" slices. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add zucchini, diced peppers, minced garlic and parsley, garlic salt, and garlic pepper to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.

Remove from burner.

While vegetables cook, continue recipe.

In a microwave-safe bowl, combine butter and pesto (to taste). Microwave uncovered until heated through, 25-35 seconds.

Carefully remove from microwave. Add 2 tsp. lime juice and mayonnaise. Stir vigorously until completely combined.

Plate dish as pictured on front of card, topping pork with sauce (to taste) and garnishing vegetables with cheese. Squeeze lime wedges over to taste. Bon appétit!