Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.

Carefully remove from microwave.

While potatoes microwave, mince chives.

Pat pork dry and season all over with 1/4 tsp. salt and a pinch of pepper. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.

Using the flat side of an object (like a drinking glass), press down gently to smash each potato until 1/2" thick. Potatoes will be hot! Use caution. Season all over with savory seasoning and a pinch of salt.

Place a large non-stick pan over medium-high heat and add butter. Let melt, 30-60 seconds.

Working in batches if necessary, add smashed potatoes to hot pan. Cook undisturbed until browned, 2-3 minutes per side.

While potatoes cook, continue recipe.

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

Add pork 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. Transfer pork to a plate. Rest, 3 minutes.

Reserve pan; no need to wipe clean.

Return pan used to cook pork to medium heat. Add minced garlic and parsley to hot pan and stir often until fragrant, 30-60 seconds.

Stir in cream base, cheese, half the Italian seasoning (remaining is yours to use as you please!), 2 Tbsp. water, lemon juice, and a pinch of salt and pepper. Bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

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