Seared Pork Tenderloin with Creamy Garlic Pan Sauce and Roasted Sweet Potato Couscous

This pork tenderloin recipe proves that a simple pan sauce can elevate a weeknight dinner into something special. Seared until golden brown, the tenderloin is finished in the oven and then sliced, ready to be drizzled with a luscious sauce made from garlic, cream cheese and butter. The sauce comes together quickly in the same pan, picking up all those wonderful browned bits for maximum flavor.

Alongside the pork, you’ll find a hearty bed of toasted pearl couscous mixed with roasted sweet potatoes and finished with scallions. The couscous is cooked with chicken stock for extra savoriness, while the sweet potatoes add a touch of natural sweetness. It’s a complete, satisfying meal that’s sure to become a favorite.

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Ingredients

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. 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.
2. Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack for 11 minutes (you’ll add more to the sheet then).
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 1½ tsp Steak Spice (for 4 servings, use all), 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.
4. 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.
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 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.
6. 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 (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 and stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.
7. 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.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time as needed to avoid overcooking.

What can I substitute for Israeli couscous?

Regular couscous, orzo or quinoa can be used, but cooking times may vary.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free cream cheese, though the sauce texture may differ slightly.