Cuban-Spiced Pork Filet with Creamy Shallot Gravy and Chipotle-Lime Roasted Vegetables

This Cuban-spiced pork filet recipe brings a burst of tropical flavor to your dinner table. The pork is seasoned with a smoky, citrusy spice blend and pan-seared until perfectly tender, then topped with a luscious creamy shallot gravy that takes it over the top.

On the side, roasted broccoli and carrots get a kick from chipotle powder and a bright squeeze of lime. It’s a balanced, satisfying meal that comes together quickly-perfect for a weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

16 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Cuban Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut broccoli into bite-size pieces. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel and finely chop shallot. Quarter lime.
2. 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 for 2 servings; ½ tsp for 4). Roast on top rack until browned and tender, 12-15 minutes.
3. 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. Lower heat if pork browns too quickly. Turn off heat; transfer to a cutting board. Wipe out pan.
4. Heat a drizzle of oil in the same pan 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 slightly thickened, 2-3 minutes. Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper if desired.
5. 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.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time to ensure chicken reaches an internal temperature of 165°F.

What can I substitute for cream cheese?

You can use full-fat Greek yogurt or sour cream for a similar creamy texture, but add it at the end and do not boil.

How spicy is this dish?

The chipotle powder adds mild heat. Adjust the amount to your preference or omit for a milder version.