Cut potatoes into 1" dice.

Place potatoes in a microwave-safe bowl and cover with a damp paper towel.

Microwave covered until tender, 5-7 minutes.

Carefully remove from microwave.

While potatoes microwave, continue recipe.

Pat pork medallions 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.

Place a large 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 to a plate. Rest, 3 minutes.

Wipe pan clean and reserve.

While pork cooks, continue recipe.

Place another large non-stick pan over medium heat and add 2 tsp. olive oil. Add Brussels sprouts to hot pan and stir occasionally until slightly tender, 2-3 minutes.

Stir in microwaved potatoes, garlic pepper, 1/2 tsp. salt, and half the butter (reserve remaining for sauce). Stir often until Brussels sprouts are tender and potatoes are lightly browned, 3-5 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Return pan used to cook pork to medium heat. Add bacon to hot, dry pan. Stir occasionally until crispy, 1-2 minutes.

Stir in maple syrup, mustard, and 2 Tbsp. water. Bring to a simmer.

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

Remove from burner. Stir in remaining butter until melted and combined.

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