Pork Tenderloin with Creamy Pan 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 for seared pork tenderloin. Everything’s nestled over a hearty bed of toasted pearl couscous, mixed with roasted sweet potato and garnished with scallion. Pork tenderloin 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 Tenderloin
1 tablespoon
Bold & Savory Steak Spice
¾ cup
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
1 tablespoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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).
• 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 1½ 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 ¾ cup water (1½ 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 ¼ 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy pan sauce, with some calling it "amazing" and "divine"; the sweet potato and couscous combo was a surprise hit 🍲.
- Ease of prep: Some found it quick and easy, while others felt it had many steps and took longer than expected.
- Suggestions: Consider adding more sauce, using larger sweet potato chunks, and adjusting couscous cooking time for better texture.
- Portions: Several wanted more sweet potato; some found the couscous portion generous while others desired more pork.
- Texture: The pork was often praised as tender and juicy, though a few found it dry or tough.
Reviews from our home cooks
I LOVED this meal! The roasted sweet potatoes were delicious, I love couscous, the sauce was tasty but I wish there was more ... and I stretched it, the seasoning was great and I like pork tenderloin! I don't think my bf liked it as much as me but he ate it all!
Too much couscous and/or too little sweet potato. Ended up with 3 servings of couscous but 1 small sweet potato was sparse when mixed in. The mushroom pan sauce plus the spices on the pork made for outstanding flavor!
Oh my gosh! This meal was SO delicious. I can't wait to make it again. Pork was tender and moist, couscous was creamy delish and when mixed with the sweet potatoes!! YUM!!
Wonderful! The spice applied to the tenderloin was perfect. The creamy pan sauce was delicious, much more than I had expected.
That creamy mushroom pan sauce was great! Really enhanced the pork flavors. Lots of juggling of cooking pans and baking sheets in this recipe, though!
The roasted sweet potatoes added a wonderful creaminess to each bite. I would have liked more sweet potato. There was the perfect amount of couscous. I did add a roasted yellow onion to add more volume to the dish.
The pan sauce is really tasty! And I love love love the sweet potatoes with the couscous. Different than anything I've ever had and tastes delicious.
Winner winner, pork with pan sauce dinner. This was excellent! The only thing I'd like is a reminder on the recipe of inside temperature when pork is cooked through.
This meal was so good! As I was eating it, I kept on saying to myself "this is so friggin good!" The combination of sweet potatoes and couscous was something I would not of thought of combining but works. The sauce was outstanding. I will definitely be purchasing this meal again!
The pork tasted really good, but the recipe was much more time consuming than we had anticipated. I think this one should be categorized as Medium difficulty. We also didn't love the sweet potatoes in the cous cous.
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