Cuban-Spiced Pork Filet & Creamy Gravy
plus Roasted Chipotle-Lime Broccoli & Carrots
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Pork Filet
1 teaspoon
Chipotle Powder
6 ounce
Carrots
8 ounce
Broccoli
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Lime
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
½ tablespoon
Cuban Spice Blend
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
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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.
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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).
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Roast on top rack until browned and tender, 12-15 minutes.
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While veggies roast, pat pork* dry with paper towels and season all over with half the Cuban Spice Blend (all for 4 servings).
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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.
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Turn off heat; transfer to a cutting board. Wipe out pan.
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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.
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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.
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Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.
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Slice pork crosswise.
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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.
