Cut broccoli into bite-sized pieces.

Coarsely chop peanuts.

Pat pork medallions dry. If you receive a whole tenderloin, pat dry, and, on a separate cutting board, slice into medallions, 3/4"-thick.

Cover pork with plastic wrap and use a heavy object to pound to an even 1/2" thickness.

Unwrap pork, and season all over with 1/4 tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.

Add broccoli and 1/4 cup water to hot pan. Cover, and cook until water is almost completely evaporated, 5-6 minutes.

Uncover, and stir occasionally until tender, 2-3 minutes.

Stir in half the garlic salt (reserve remaining to taste) and sesame oil. Remove from burner. Taste, and add remaining garlic salt, if desired. Top with sesame seeds.

While broccoli cooks, cook pork.

Place another medium non-stick pan over medium-high 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, 2-3 minutes per side.

Remove medallions to a plate and tent with foil. Reserve pan, no need to wipe clean.

Return pan used to cook medallions to medium-high heat. Add apple cider to hot pan and bring to a simmer.

Once simmering, cook until liquid is reduced by half, 3-5 minutes.

You should have about 1/4 cup liquid remaining.

Stir in mustard until smooth and dissolved. Then, add miso and butter. Stir constantly until combined and smooth, 2-3 minutes.

Add pork medallions and flip until coated. Remove from burner. Rest, 3 minutes.

Plate dish as pictured on front of card, topping pork with any remaining pan sauce and peanuts. Bon appétit!