Main Course · Serves 2
with Creamy Garlic Sauce plus Roasted Sweet Potato Couscous
Let’s hear it for the humble pan sauce! Here, it’s made with fresh garlic, cream cheese, and butter for a drizzly accent to succulent seared pork filet. Everything’s nestled over a hearty bed of toasted pearl couscous, mixed with roasted sweet potato and garnished with scallion. Pork filet may win the prize, but we’re big fans of this best supporting sauce!
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Dice sweet potato into 1⁄2-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 until browned and tender, 20-22 minutes (you’ll add more to the sheet after 11 minutes).
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 11⁄2 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.
Swap in chicken* or beef* for pork. Cook chicken until browned and cooked through, 6-8 minutes per side, or cook beef to desired doneness, 4-7 minutes per side. Transfer to a cutting board.
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.
Skip this step for chicken or beef!
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 11⁄2 cups water (21⁄4 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 1⁄4 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.
Use pan used for chicken or beef here.
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.
Thinly slice chicken or beef against the grain.
Beef is fully cooked when internal temperature reaches 145°.
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