---
title: Pork Tenderloin with Creamy Pan Sauce
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/pork-tenderloin-with-creamy-pan-sauce-62965bf38e1f818a5e0590d4}
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens: [Milk, Wheat]
tags: [Easy, Comfort Food, Weeknight]
rating: 4.5
rating_count: 6300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the creamy pan sauce, calling it delicious and outstanding.
  - theme: Ease of prep
    text: Several noted it took longer than expected with multiple steps and pans.
image: "https://images.recipes.furrysalamander.com/pork-tenderloin-with-creamy-pan-sauce.avif"
---
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Dice @sweet potatoes{1%lb} into ½-inch pieces. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Peel and mince or grate @garlic{4%cloves}.

Toss sweet potatoes on one side of a #baking sheet{} with a drizzle of @cooking oil{2%tbsp}, salt, and pepper. Roast on top rack ~{11%minutes}.

While sweet potatoes roast, using a rolling pin or heavy-bottomed pan, crush peppercorns inside packet of @Bold & Savory Steak Spice{1%unit}. Pat @pork tenderloin{1%lb} 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.

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}.

Meanwhile, melt 1 tbsp @butter{2%tbsp} in a #medium pot{} over medium-high heat. Add scallion whites and half the garlic; cook until fragrant, ~{30%seconds}. Add @Israeli couscous{¾%cup} and stir to coat. Stir in ¾ cup water, @Chicken stock concentrate{1%unit}, 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.

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{1%unit}, and @cream cheese{4%oz}. 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.

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.