Before starting, preheat the oven to 450˚F. Wash and dry all produce. Trim, then halve snap peas. Peel, then cut carrot into 1/4-inch rounds. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic.

Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with 1 tsp seasoned salt (dbl for 4 ppl) and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer pork to an unlined baking sheet. Roast pork in the top of the oven until cooked through, 8-10 min.**

While pork roasts, return the same pan to medium-high. When hot, add carrots and 1/4 cup water (dbl for 4 ppl). Season with salt. Simmer, stirring occasionally, until carrots soften slightly and liquid is absorbed, 4-5 min. Add snap peas and 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add half the garlic. Cook, stirring often, until fragrant, 30 sec. Transfer veggies to a plate, then cover to keep warm.

Return the same pan to medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring occasionally, until softened, 3-4 min. Add remaining garlic and sprinkle Gravy Spice Blend into the pan. Cook, stirring constantly, until fragrant, 30 sec. Gradually whisk in 3/4 cup water and broth concentrate. Cook, whisking occasionally, until sauce comes to a simmer. Simmer, whisking occasionally, until sauce thickens slightly, 1-2 min. Remove the pan from heat.

Add any pork drippings from the baking sheet to the pan with shallot gravy. Season with salt and pepper, to taste, then stir to combine. Thinly slice pork.

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