Halve potatoes lengthwise.

In a microwave-safe bowl, combine potatoes and 2 tsp. water. Cover with a damp paper towel and microwave covered until potatoes are fork-tender, 4-6 minutes.

Carefully remove from microwave.

While potatoes microwave, halve and juice orange.

Pat pork medallions dry and season all over with piri piri seasoning (use less if spice-averse). 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 browned and 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. Transfer to a plate. Rest, 3 minutes.

Reserve pan; no need to wipe clean.

While pork cooks, continue recipe.

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

Add potatoes to hot pan and stir occasionally until potatoes are golden-brown, 8-10 minutes.

Remove from burner and stir in potato spice seasoning, minced garlic and parsley, and half the cheese (reserve remaining for garnish) until coated and combined.

Return pan used to cook pork to low heat. Add apricot preserves and 3 Tbsp. orange juice to hot pan. Bring to a simmer, stirring occasionally.

Once simmering, remove from burner. Stir in lemon juice and butter (to taste) until melted and combined.

Plate dish as pictured on front of card, topping pork with sauce (to taste) and garnishing potatoes with remaining cheese. Bon appétit!