Pork Tenderloin with Creamy Pan Sauce

• servings: 2 servings
• active time: 35 minutes
• total time: 40 minutes

Ingredients

1 Sweet Potatoe

2 Scallions

2 clove Garlic

10 ounce Pork Tenderloin

1 tablespoon Bold & Savory Steak Spice

¾ cup Israeli Couscous

1 teaspoon Chicken Stock Concentrate

1 teaspoon Mushroom Stock Concentrate

2 tablespoon Cream Cheese

1 tablespoon Cooking Oil

2 tablespoon Butter

Salt

Pepper

Directions

• Adjust rack to top position and preheat oven to 450 degrees. 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.

• 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).

• 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.

• 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.

• 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 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, 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 (1⁄3 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.

• 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.

Nutrition

• Calories: 720 kcal
• Total Fat: 29 g
• Saturated Fat: 13 g
• Cholesterol: 145 mg
• Sodium: 640 mg
• Total Carbohydrate: 77 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 35 g