Step 1: Slice pork loin into 1-inch thick medallions. Season generously with salt and pepper. Peel and dice potatoes into 1/2-inch cubes. Slice mushrooms, finely chop onion, and mince garlic.

Step 2: Heat half of the olive oil in a large non-stick skillet over medium-high heat. Add pork medallions and sear for 3-4 minutes per side, until golden brown and cooked through. Remove pork from skillet and set aside, keeping warm.

Step 3: Add the remaining olive oil to the same skillet. Add diced potatoes and cook, stirring occasionally, for 8-10 minutes until tender and browned. Remove from skillet and set aside.

Step 4: In the same skillet, add chopped onion, mushrooms, and minced garlic. Sauté for 3-4 minutes until mushrooms are softened. Stir in spinach until wilted.

Step 5: Reduce heat to low. Stir in light cream cheese and vegetable broth until a smooth sauce forms. Return pork medallions to the skillet, coat with sauce, and simmer for 1-2 minutes to heat through. Serve immediately with the pan-fried potatoes.