Pork Tenderloin with Creamy Pan Sauce

🥘 Ingredients

• butter
  4 tbsp
• chicken stock concentrate
  2
• cream cheese
  4 tbsp
• garlic
  4 clove
• israeli couscous
  1.5 c
• mushroom stock concentrate
  2
• pork tenderloin
  20 oz
• scallions
  4
• sweet potatoes
  2 unit

🍳 Cookware

• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. Trim and thinly slice scallions , separating whites and greens. Peel and mince or grate garlic .

   sweet potatoes: 2 unit, scallions: 4, garlic: 4 clove
2. 

   2

   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).
3. 

   3

   While sweet potato roasts, using a rolling pin or heavy-bottomed pan, crush peppercorns inside packet of Steak Spice. Pat pork tenderloin 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.

   pork tenderloin: 20 oz
4. 

   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. 

   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. Add israeli 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. ⏱️ 8 minutes Drain any excess liquid if necessary. Season with salt and pepper if desired. Keep covered off heat until ready to serve.

   israeli couscous: 1.5 c, chicken stock concentrate: 2
6. 

   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 (1⁄3 cup for 4 servings), mushroom stock concentrate , and cream cheese . Cook, stirring occasionally, until cream cheese melts and sauce has thickened. ⏱️ 3 minutes Remove from heat and stir in 1 TBSP butter . Taste and season with salt and pepper if desired.

   mushroom stock concentrate: 2, cream cheese: 4 tbsp, butter: 4 tbsp
7. 

   7

   - Add large pan . - Stir roasted sweet potato into pot with cousin. - Thinly slice pork crosswise. - Divide couscous and pork between plates. Spoon pan sauce over pork. Garnish with scallion greens and serve.