A mid-priced pork that 29% lighter than the average pork meal and ranks in the 32th percentile for protein.
Value4/5
Protein2/5
Lightness3/5
Ease5/5
👍 Best for
✓ Hitting protein goals✓ Busy weeknights✓ Pork lovers
✋ Skip if
✕ You're chasing high protein✕ You're doing keto / low-carb
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein21% · 35g
Carbs33% · 55g
Fat46% · 35g
6g
Fiber
640mg
Sodium
5.1g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
32th pctl
More protein than 32% of 1,474 meals
Protein density
5.1g /100cal
Leaner than 60% of meals
vs Pork average
29% lighter
This680
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Sodium Smart
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Sour Cream
Pork Filet
Fry Seasoning
Potatoes
Baby Broccoli
Chicken Stock Concentrate
Lemon
Flour
Shallot
Salt
Cooking Oil
Butter
Black Pepper
How to make it
1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice potatoes into ½-inch pieces. Trim thick ends from baby broccoli. Zest and quarter lemon (for 4, zest one lemon and quarter both). Halve, peel, and mince shallot.
2
Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain.
Return potatoes to pot and keep covered off heat until ready to mash in Step 7.
3
While potatoes cook, toss baby broccoli on one side of a baking sheet with a drizzle of oil, lemon zest, half the Fry Seasoning, salt, and pepper (for 4 servings, spread broccoli out across entire sheet).
Roast on top rack for 8 minutes (you’ll add more to the sheet then).
4
While broccoli roasts, pat pork* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; cook, turning occasionally, until browned all over, 6-8 minutes.
Turn off heat.
5
Once broccoli has roasted 8 minutes, remove sheet from oven. Carefully transfer pork to empty side. Return to top rack and roast until broccoli is tender and pork is cooked through, 8-12 minutes. (For 4 servings, leave broccoli roasting; add pork to a second sheet and roast on middle rack.)
Wipe out pan used for pork and let pan cool at least 5 minutes.
6
Heat a drizzle of oil in pan used for pork over medium heat. Add shallot; cook, stirring often, until softened and fragrant, 1-2 minutes.
Stir in flour, stock concentrate, ⅓ cup water, and a squeeze of lemon juice (⅔ cup water and a big squeeze of lemon juice for 4 servings). Bring to a simmer and cook until liquid is reduced by half, 2-3 minutes.
Turn off heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
7
Return pot with potatoes to low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
Thinly slice pork crosswise.
Divide pork, mashed potatoes, and baby broccoli between plates. Top pork and potatoes with shallot gravy. Serve with remaining lemon wedges on the side.
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice potatoes into ½-inch pieces. Trim thick ends from baby broccoli. Zest and quarter lemon (for 4, zest one lemon and quarter both). Halve, peel, and mince shallot.
2
Step 2
Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain.
Return potatoes to pot and keep covered off heat until ready to mash in Step 7.
3
Step 3
While potatoes cook, toss baby broccoli on one side of a baking sheet with a drizzle of oil, lemon zest, half the Fry Seasoning, salt, and pepper (for 4 servings, spread broccoli out across entire sheet).
Roast on top rack for 8 minutes (you’ll add more to the sheet then).
4
Step 4
While broccoli roasts, pat pork* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; cook, turning occasionally, until browned all over, 6-8 minutes.
Turn off heat.
5
Step 5
Once broccoli has roasted 8 minutes, remove sheet from oven. Carefully transfer pork to empty side. Return to top rack and roast until broccoli is tender and pork is cooked through, 8-12 minutes. (For 4 servings, leave broccoli roasting; add pork to a second sheet and roast on middle rack.)
Wipe out pan used for pork and let pan cool at least 5 minutes.
6
Step 6
Heat a drizzle of oil in pan used for pork over medium heat. Add shallot; cook, stirring often, until softened and fragrant, 1-2 minutes.
Stir in flour, stock concentrate, ⅓ cup water, and a squeeze of lemon juice (⅔ cup water and a big squeeze of lemon juice for 4 servings). Bring to a simmer and cook until liquid is reduced by half, 2-3 minutes.
Turn off heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
7
Step 7
Return pot with potatoes to low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
Thinly slice pork crosswise.
Divide pork, mashed potatoes, and baby broccoli between plates. Top pork and potatoes with shallot gravy. Serve with remaining lemon wedges on the side.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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Roasted Pork Filet with Lemony Baby Broccoli, served HelloFresh's Roasted Pork Filet with Lemony Baby Broccoli: 680 calories, 35g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan., is a prepared dish from . Each portion contains 680 calories and 35 grams of protein, covering roughly 34 percent of a standard 2,000 calorie daily target.
Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
680Calories
35gProtein
55gCarbs
35gFat
6gFiber
640mgSodium
Daily calorie contribution34% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
High-protein goals
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Roasted Pork Filet with Lemony Baby Broccoli?
Roasted Pork Filet with Lemony Baby Broccoli contains 680 calories and 35 g of protein per serving, portioned as HelloFresh's Roasted Pork Filet with Lemony Baby Broccoli: 680 calories, 35g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Roasted Pork Filet with Lemony Baby Broccoli?
Roasted Pork Filet with Lemony Baby Broccoli is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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