Roasted Pork Filet with Lemony Baby Broccoli
plus Mashed Potatoes & Shallot Gravy
- Milk
- Wheat
Golden-seared pork medallions with caramelized crust meet luxurious shallot pan sauce in this dinner party showstopper. Bright lemon-kissed baby broccoli and creamy mashed potatoes complete the plate, while silky pan sauce made from flavorful fond brings restaurant elegance to your weeknight table. Pure culinary magic!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Pork Filet
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
1 unit
Baby Broccoli
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 tablespoon
Flour
(Contains: Wheat)
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
5 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Peel and dice potatoes into ½-inch pieces. Trim thick ends from baby broccoli. Zest and quarter lemon (for 4, zest one lemon and quarter both). Halve, peel, and mince shallot.
-
Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
-
Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain.
-
Return potatoes to pot and keep covered off heat until ready to mash in Step 7.
-
While potatoes cook, toss baby broccoli on one side of a baking sheet with a drizzle of oil, lemon zest, half the Fry Seasoning, salt, and pepper (for 4 servings, spread broccoli out across entire sheet).
-
Roast on top rack for 8 minutes (you’ll add more to the sheet then).
-
While broccoli roasts, pat pork* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; cook, turning occasionally, until browned all over, 6-8 minutes.
- Turn off heat.
- Once broccoli has roasted 8 minutes, remove sheet from oven. Carefully transfer pork to empty side. Return to top rack and roast until broccoli is tender and pork is cooked through, 8-12 minutes. (For 4 servings, leave broccoli roasting; add pork to a second sheet and roast on middle rack.)
- Wipe out pan used for pork and let pan cool at least 5 minutes.
-
Heat a drizzle of oil in pan used for pork over medium heat. Add shallot; cook, stirring often, until softened and fragrant, 1-2 minutes.
-
Stir in flour, stock concentrate, ⅓ cup water, and a squeeze of lemon juice (⅔ cup water and a big squeeze of lemon juice for 4 servings). Bring to a simmer and cook until liquid is reduced by half, 2-3 minutes.
-
Turn off heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
-
Return pot with potatoes to low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
-
Thinly slice pork crosswise.
-
Divide pork, mashed potatoes, and baby broccoli between plates. Top pork and potatoes with shallot gravy. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The shallot gravy is a standout — many reviewers loved it, though some found it too onion-forward or slightly overpowering 🍲. The pork was praised for tenderness by several, but a few found it tough or gristly.
- Ease of prep: There are several things happening at once, which some found manageable and others found stressful — read through the steps before you start.
- Suggestions: Watch the broccoli closely — many reviewers found it burned or turned leathery at 425°F for the full suggested time; try a lower rack, reduce the time, or sauté/steam it instead. Use less lemon in the shallot sauce if you're sensitive to acidity; one reviewer used dry white wine in place of water for a richer gravy. Cook the shallots a little longer than the recipe suggests to soften them fully.
- Portions: A few noted the pork portion felt small; one reviewer suggested 7–8 oz per serving would be more satisfying.
Reviews from our home cooks
I like the taste of fry seasoning but a full packet of fry seasoning for broccoli and pork each was too much. Additionally, it made it difficult to prevent them from burning at the specified temperatures and times. Why include the stems of the broccoli if they are going to be too tough to consume? One of the potatoes was rotten and the lemon was mushy.
What an awesome new meal! So delicious! Would definitely order again. We think regular broccoli would be great with this meal - we don't have a preference of baby broccoli vs regular broccoli, so don't let lack of baby broccoli prevent you from bringing this back to the menu rotation. Excellent job, chefs!
This was delicious! The baby broccoli was tender and the sauce was to die for!
Good! The broccolini on top rack of oven gets charred more than I'd like, and some of the thicker stalks are a little hard, so next time I may try in middle rack.
Simple and delicious. Love the shallot gravy and the fry seasoning. Meat was juicy.
I have to steam the vegetables before roasting so they aren't stringy and chewy
The meal was good but hate the veggie cooking instructions. Portion also felt smaller
Took longer than expected but the sauce was especially delicious!!
It was delicious, but didn't care for the broccoli at all. I substituted another veg. The meat potatoes and sauce was wonderful
I used half a lemon for the sauce. Should have used a quarter of a lemon
