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 ½-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 ¼ tsp; ½ 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 ¼ cup water (⅓ 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.