Step 1 Season pork medallions with cracked black pepper; set aside. Place potatoes and cauliflower in a medium saucepan (which has a lid), cover with water and set over high heat; boil for 15–20 minutes, or until tender. Drain veg, return to pan, cover and set aside.
Step 2 Meanwhile, add wine, cranberry sauce and 1/4 cup water to a small saucepan set over medium heat; bring to the boil. Reduce heat to low and simmer for 10 minutes, or until sauce thickens; set aside.
Step 3 Set a large non-stick frying pan (with a lid) over medium–high heat. Heat half the olive oil. Add pork and cook for 3–4 minutes per side, or until cooked through. Remove pork from pan, cover with foil and leave to rest.
Step 4 Place shredded greens, garlic and remaining olive oil in same frying pan; cover and cook for 2–3 minutes, or until greens wilt.
Step 5 Add sour cream to reserved potatoes and cauliflower; mash until smooth and season with cracked black pepper.
Step 6 Divide pork, vegie mash and wilted greens among 4 plates. Pour cranberry sauce over pork, garnish with parsley and serve.