Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Halve, peel, and thinly slice the shallot(s).

Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings). Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

While the pork rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot(s) and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and carefully add the honey, cream (shaking the packet before opening), and vinegar. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the sliced pork with the cooked vegetables and mashed potatoes. Enjoy!