Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Rinse and drain banana peppers. Finely chop.

Add potatoes and 1 Tbsp. water to a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until potatoes are tender and can easily be pierced with a knife, 4-6 minutes.

Larger potatoes may need extra time.

Carefully remove bowl from microwave and drain any excess water.

While potatoes microwave, continue recipe.

Pat pork medallions dry and season all over with garlic pepper and a pinch of salt.

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 1 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.

Pork medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.

Remove from burner. Transfer to a plate and tent with foil. Rest, 3 minutes.

Wipe pan clean and reserve.

While pork rests, continue recipe.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add microwaved potatoes to hot pan and gently press down with a spatula (or other flat utensil) to lightly smash the skins and create a flat surface. Cook until browned, 2-3 minutes on one side.

Flip potatoes, add bacon, and cook until potatoes are slightly crispy, 2-3 minutes.

Season with potato spice seasoning and a pinch of salt. Add cheese and let melt, 1-2 minutes.

Remove from burner.

Return pan used to cook pork to medium heat. Add cream base, banana peppers (to taste), white portions of green onions, and a pinch of pepper to hot pan. Bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, garnishing potatoes with green portions of green onions and topping pork with sauce. Bon appétit!