Pork Tenderloin with Creamy Pan Sauce

🥘 Ingredients

• Bold & Savory Steak Spice
  1 unit
• Chicken stock concentrate
  1 unit
• Israeli couscous
  ¾ cup
• Mushroom stock concentrate
  1 unit
• butter
  2 tbsp
• cooking oil
  2 tbsp
• cream cheese
  4 oz
• garlic
  4 cloves
• pork tenderloin
  1 lb
• scallions
  2 unit
• sweet potatoes
  1 lb

🍳 Cookware

• baking sheet
• large pan
• medium pot

1. 

   1

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

   sweet potatoes: 1 lb, scallions: 2 unit, garlic: 4 cloves
2. 

   2

   Toss sweet potatoes on one side of a baking sheet with a drizzle of cooking oil , salt, and pepper. Roast on top rack ⏱️ 11 minutes .

   cooking oil: 2 tbsp
3. 

   3

   While sweet potatoes roast, using a rolling pin or heavy-bottomed pan, crush peppercorns inside packet of Bold & Savory Steak Spice . Pat pork tenderloin dry with paper towels and season all over with 1½ tsp steak spice, 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.

   Bold & Savory Steak Spice: 1 unit, pork tenderloin: 1 lb
4. 

   4

   Once sweet potatoes have roasted, remove sheet from oven. Carefully toss sweet potatoes; add pork to empty side of baking sheet. Return to top rack until pork is cooked through and sweet potatoes are 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 in a medium pot over medium-high heat. Add scallion whites and half the garlic; cook until fragrant, ⏱️ 30 seconds . Add Israeli couscous and stir to coat. Stir in ¾ cup water, 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.

   butter: 2 tbsp, Israeli couscous: ¾ cup, Chicken stock concentrate: 1 unit
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, 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. Taste and season with salt and pepper if desired.

   Mushroom stock concentrate: 1 unit, cream cheese: 4 oz
7. 

   7

   Stir roasted sweet potatoes 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.