Pork Filet with Creamy Garlic Sauce
plus Roasted Sweet Potato Couscous
- Wheat
- Milk
Let’s hear it for the humble pan sauce! Here, it’s made with fresh garlic, cream cheese, and butter for a drizzly accent to succulent seared pork filet. Everything’s nestled over a hearty bed of toasted pearl couscous, mixed with roasted sweet potato and garnished with scallion. Pork filet may win the prize, but we’re big fans of this best supporting sauce!
Ingredients
1 unit
Sweet Potatoes
2 unit
Scallions
2 clove
Garlic
10 ounce
Pork Filet
1 tablespoon
Bold & Savory Steak Spice
5 ounce
Israeli Couscous
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
1 unit
Mushroom Stock Concentrate
2 tablespoon
Cream Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice sweet potato into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
• Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-22 minutes (you’ll add more to the sheet after 11 minutes).
• While sweet potato roasts, using a rolling pin or heavy-bottomed pan, crush peppercorns inside packet of Steak Spice. • Pat pork* dry with paper towels and season all over with 11⁄2 tsp Steak Spice (all for 4 servings), a big pinch of salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Once sweet potato has roasted 11 minutes, remove sheet from oven. Carefully toss sweet potato; add pork to empty side of baking sheet. • Return to top rack until pork is cooked through and sweet potato is browned and tender, 9-11 minutes. • Transfer pork to a cutting board to rest for at least 5 minutes.
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium- high heat. Add scallion whites and half the garlic (you’ll use the rest in the next step); cook until fragrant, 30 seconds. • Add couscous and stir to coat. Stir in 11⁄2 cups water (21⁄4 cups for 4 servings), chicken stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Drain any excess liquid if necessary. Season with salt and pepper if desired. Keep covered off heat until ready to serve.
• While couscous cooks, heat a drizzle of oil in pan used for pork over medium heat. Add remaining garlic and cook, stirring often, until fragrant, 30 seconds. • Add 1⁄4 cup water (1/3 cup for 4 servings), mushroom stock concentrate, and cream cheese. Cook, stirring occasionally, until cream cheese melts and sauce has thickened, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.
• Stir roasted sweet potato into pot with couscous. • Thinly slice pork crosswise. • Divide couscous and pork between plates. Spoon pan sauce over pork. Garnish with scallion greens and serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy garlic sauce and steak seasoning on the tender pork, while the sweet potato couscous was a delightful surprise. 🍲
- Ease of prep: Some found it time-consuming with multiple steps, but others praised the clear instructions and enjoyed the cooking process.
- Suggestions: Consider adding extra garlic or herbs to boost flavor, and start the couscous earlier to ensure everything finishes at the same time.
- Portions: Several mentioned the sweet potato was too small for two servings; adding more vegetables would improve the meal.
- Texture: Customers raved about the juicy, tender pork filets, though a few found them occasionally chewy or fatty.
