Cut potatoes into 1" pieces.

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

Carefully remove from microwave. Drain any excess water and set aside.

While potatoes are microwaving, continue recipe.

Pat pork dry and season all over with ancho cinnamon rub (use less if spice-averse). If you receive a whole pork tenderloin, 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 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 and tent with foil. Rest, 3 minutes.

Reserve pan; no need to wipe clean.

While pork rests, continue recipe.

Place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until tender and lightly browned, 3-5 minutes.

Add Brussels sprouts, bacon, and a pinch of salt. Stir occasionally until bacon is crisp and potatoes are tender, 2-3 minutes.

Remove from burner.

Return pan used to cook pork to medium heat. Add chicken base, 2 Tbsp. water, mustard, and half the maple syrup (remaining is yours to use as you please!) to hot pan. Stir often until combined and smooth, 1-2 minutes.

Remove from burner. Add a pinch of pepper and butter. Whisk or stir vigorously until combined, 30-60 seconds.

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