Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut carrot into 1/4-inch rounds.Halve potatoes lengthwise, then cut into 1/4-inch half-moons.Add carrots, potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.Roast in the middle of the oven until veggies slightly soften, 12-13 min.Meanwhile, trim snap peas.Peel, then cut shallot into 1/4-inch pieces.

Heat a large non-stick pan over medium-high heat.While the pan heats, pat pork dry with paper towels. Season with salt, pepper, smoked paprika and remaining Zesty Garlic Blend.When the pan is hot, add 1 tbsp (1 1/2 tbsp) butter, then swirl the pan until melted.Add pork. Pan-fry until golden-brown, 1-2 min per side. Remove from heat.

When veggies have roasted for 12-13 min, remove the baking sheet from the oven.Add snap peas. Season with salt and pepper, then drizzle 1 tsp (2 tsp) oil over snap peas. Toss veggies to combine.Move veggies to one side, then arrange pork next to veggies. (NOTE: For 4 ppl, arrange pork on another baking sheet. Roast pork in the top of the oven and veggies in the middle of the oven.)Roast pork and veggies in the top of the oven until veggies are tender and pork is cooked through, 8-10 min.** Set pork aside to rest, 2-3 min.Carefully wipe the pan clean.

Meanwhile, return the same pan to medium. Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add shallots. Cook, stirring occasionally, until golden-brown, 2-3 min. Sprinkle Cream Sauce Spice Blend into the pan. Cook, stirring constantly, until combined, 30 sec.Gradually whisk in 3/4 cup (1 1/4 cups) water and half the stock powder (use all for 4 ppl). Cook, whisking occasionally, until gravy comes to a simmer.

Simmer gravy, whisking occasionally, until thickened slightly, 1-2 min. Add any pork drippings to the pan with gravy, then season with salt and pepper, to taste. Thinly slice pork.

Divide pork and veggies between plates. Spoon shallot gravy over pork.