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

This seared pork filet is all about that luscious creamy pan sauce. Made with fresh garlic, cream cheese and a touch of butter, it’s the perfect drizzle over succulent pork. The sauce comes together in minutes using the same pan, so every drop of flavor is captured.

Beneath the pork lies a hearty bed of toasted pearl couscous mixed with roasted sweet potato. The couscous is cooked with chicken stock for extra savor, while scallions add a fresh finish. It’s a complete meal that feels special but comes together easily on a weeknight.

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Ingredients

20 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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 until browned and tender, 20-22 minutes (you’ll add more to the sheet after 11 minutes).
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 (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.
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 1 cup water (2 cups for 4), 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 tenderloin or boneless chops work well. Adjust cooking time as needed.

Can I substitute the couscous?

Absolutely. Try rice, quinoa or orzo. Adjust liquid and cooking time accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.