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!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Bold & Savory Steak Spice
Chicken Stock Concentrate
Mushroom Stock Concentrate
• 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.