Wash and dry all produce (except green beans). Dice potatoes into 1/2-inch pieces. Halve, peel, and mince shallot. Zest and quarter lemon.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain. Return potatoes to pot and mash with half the sour cream, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Add splashes of reserved potato cooking liquid as needed until smooth and creamy. Keep covered off heat.

Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season all over with salt, then coat with as much Steak Spice as will stick. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. (TIP: If crust begins to brown too quickly, reduce heat to medium.) Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of olive oil in same pan over medium heat. Add shallot; cook, stirring, until softened and lightly browned, 2-3 minutes. Stir in stock concentrate and 1/4 cup water (1/3 cup for 4 servings). Bring to a simmer and cook until reduced, 2-3 minutes. Remove from heat and stir in remaining sour cream. Season generously with pepper.

Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer green beans to a large bowl. Toss with 1 TBSP butter and lemon zest to taste. Season with salt and pepper.

Divide pork, potatoes, and green beans between plates. Spoon sauce over pork. Serve with lemon wedges on the side.