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Pork Filet with Creamy Garlic Sauce
Pork Filet with Creamy Garlic Sauce

Pork Filet with Creamy Garlic Sauce

plus Roasted Sweet Potato Couscous

Recipe Development Team
Recipe Development TeamPublished on June 09, 2025

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!

Tags:
Protein Smart
Easy Prep
Allergens:
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

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

/ per serving
Calories760 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate77 g
Sugar7 g
Dietary Fiber5 g
Protein38 g
Cholesterol130 mg
Sodium900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Rolling Pin
Paper Towel
Large Pan
Medium Pot

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

Roast Sweet Potato
2

• Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack, 11 minutes (you’ll add more to the sheet then).

Sear Pork
3

• 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 1 ½ 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.

Roast Pork
4

• Once sweet potato has roasted 11 minutes, remove sheet from oven. Carefully stir sweet potato. Transfer pork to empty side of baking sheet. • Return to top rack and roast until sweet potato is browned and tender and pork is cooked through, 9-11 minutes more. • Transfer pork to a cutting board to rest for at least 5 minutes.

Cook Couscous
5

• 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 1 ½ cups water (2¼ 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.

Make Sauce
6

• While couscous cooks, heat a drizzle of oil in pan used for pork over medium heat. Add remaining garlic and cook, stirring, until fragrant, 30 seconds. • Add ¼ cup water (⅓ 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. Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.

Finish & Serve
7

• Transfer roasted sweet potato to pot with couscous. Stir to combine. • Thinly slice pork crosswise. • Divide sweet potato couscous and pork between plates in separate sections. Spoon pan sauce over pork. Garnish with scallion greens and serve.

Pork is fully cooked when internal temperature reaches 145°.

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