Cuban-Spiced Pork Filet & Creamy Gravy
plus Roasted Chipotle-Lime Green Beans & Carrots
- Milk
Citrusy and smoky with a touch of heat, our Cuban blend of spices brings a tropical flair to tender pork filets. A rich shallot gravy adds major flavor to the pork while a colorful side of chipotle and garlic roasted broccoli and carrots brings balance to this flavorful, satisfying meal.
Ingredients
1 teaspoon
Chipotle Powder
6 ounce
Carrot
8 ounce
Green Beans
ounce
Broccoli
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
12 ounce
Chicken Cutlets
1 unit
Lime
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
1 tablespoon
Cuban Spice Blend
5 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and finely chop shallot. Quarter lime.
Toss broccoli and carrots on a baking sheet with a large drizzle of oil, half the garlic powder (all for 4 servings), salt, pepper, and as much chipotle powder as you like (we used ¼ tsp; ½ tsp for 4).
Roast on top rack until browned and tender, 12-15 minutes.
While veggies roast, pat pork* dry with paper towels and season all over with half the Cuban Spice Blend (all for 4 servings).
Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly.
Turn off heat; transfer to a cutting board. Wipe out pan.
Heat a drizzle of oil in pan used for pork over medium-low heat. Add shallot and cook, stirring, until lightly browned, 1-2 minutes.
Add ¼ cup water (⅓ cup for 4 servings), stock concentrate, and cream cheese. Cook, whisking constantly, until gravy is smooth and has slightly thickened, 2-3 minutes.
Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.
Slice pork crosswise.
Divide pork and roasted veggies between plates. Spoon gravy over pork. Top veggies with a squeeze of lime juice. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the Cuban spices and creamy sauce, though some found the veggie seasoning too spicy or mismatched.
- Ease of prep: Several noted longer cooking times than expected, especially for the pork and carrots.
- Suggestions: Consider finishing pork in the oven for even cooking; adjust veggie spice level to taste 🌶️.
- Portions: Some felt the meal needed more pork or a side of rice for a more filling dinner.
- Veggies: Many enjoyed the double veggie option, but a few found the carrot portions small.
