Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut carrot into 1/4-inch rounds.Halve any Brussels sprouts larger than 1 inch.Add carrots, Brussels sprouts, half the garlic powder, half the stock powder, 2 tbsp (4 tbsp) water 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, stirring halfway through, until veggies are tender, 18-22 min.

Meanwhile, 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, paprika and remaining garlic powder.

When the pan is hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.Add 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.**Carefully wipe the pan clean.

Reheat the same pan over medium. When hot, 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 remaining stock powder. Cook, whisking occasionally, until gravy comes to a simmer. Simmer gravy, whisking occasionally, until thickened slightly, 1-2 min. Remove the pan from heat.

Add any pork drippings from the baking sheet to the pan with gravy, then season with pepper, to taste. Thinly slice pork.

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