• 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 1⁄2-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 1⁄4 tsp; 1⁄2 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 1⁄4 cup water (1⁄3 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. Poultry is fully cooked when internal temperature reaches 165°.