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

There’s something magical about a well-made pan sauce. It transforms a simple seared protein into a memorable meal. Here, we take tender pork filet and cook it to golden perfection, then build a luscious cream sauce using garlic, cream cheese and butter. The result is a silky, savory finish that coats every slice.

We nestle the pork over a bed of toasted pearl couscous that’s been tossed with roasted sweet potatoes and finished with fresh scallions. The sweetness of the potato balances the savory sauce, while the couscous adds a delightful chew. This dish is proof that a few humble ingredients can come together for something truly special.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 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 oven rack to top position and preheat 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 pork to the sheet after 11 minutes).
3. Meanwhile, using a rolling pin or heavy pan, crush the peppercorns inside the steak spice packet. Pat pork dry with paper towels and season all over with 1½ tsp steak spice (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 pork 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 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; 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 the 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 thickens, 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, but adjust cooking time as needed.

Can I substitute the couscous?

Absolutely. Quinoa, rice or orzo would be great alternatives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the pork.