Wash and dry all produce except green beans. Cut potatoes into 1/2-inch cubes. Roughly chop cauliflower. Pick parsley leaves from stems; discard stems. Finely chop leaves. Place potatoes and cauliflower in a medium pot with enough salted water to cover by 1 inch. Bring to a boil, then cook until tender, about 15 minutes.

Once potatoes and cauliflower are done cooking, drain thoroughly, then return to pot. Mash with potato masher or fork until smooth. Stir in sour cream and 1/4 cup milk (we sent more). Season with salt and pepper. (TIP: Add more milk if needed to achieve a creamy consistency.) Keep on stove over low heat until meal is ready.

While potatoes and cauliflower cook, heat 1 TBSP oil in a large pan over medium-high heat. Pat pork dry with a paper towel. Season all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside on a plate to rest.

Reduce heat under pan used for pork to medium-low. Add pineapple along with juice from its container, then stir in jam, demi-glace, 1 TBSP soy sauce (we sent more), and 1/4 cup water, scraping up any browned bits on bottom. Let simmer until slightly thickened, about 3 minutes. Add 2 TBSP butter and stir to melt. Season with salt and pepper.

Pierce green bean bag with a fork and place on a microwave-safe plate. Microwave on high for 3-4 minutes (or until green beans are tender). Carefully remove green beans from bag and transfer to a medium bowl along with 2 TBSP butter. Toss to melt butter. (TIP: Cut the butter into smaller pieces first to help it melt faster.) Season with salt and pepper.

Divide mash and green beans between plates. Stir any juices from plate with pork into sauce. Arrange pork on top of mash. Drizzle sauce over pork and garnish with parsley.