Cuban-Spiced Pork Filet & Creamy Gravy
plus Roasted Chipotle-Lime Brussels Sprouts & 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
10 ounce
Pork Filet
1 teaspoon
Chipotle Powder
6 ounce
Carrot
ounce
Broccoli
2 tablespoon
Cream Cheese
(Contains: Milk)
8 ounce
Brussels Sprouts
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
1 tablespoon (tbsp)
Butter
(Contains: Milk)
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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 Dec 2025- Flavor: Many loved the Cuban spices on the pork and the delicious gravy, though some found the veggie seasoning too strong.
- Ease of prep: Some found cooking times off; consider finishing pork in the oven for even doneness.
- Suggestions: Try adding lime to the gravy for extra zing. Adjust veggie seasoning to taste; some preferred less chipotle.
- Portions: A few wanted more protein or a starch; consider adding rice on the side for a heartier meal.
- Veggies: Carrots may need longer roasting time; broccoli was a hit with most, creating a colorful plate 🥕🥦.
