with Roasted Sweet Potato Couscous

Yield: 4 Servings

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When toasting the couscous in step 5, stir until the pearls are evenly coated in butter and lightly golden. Toasting provides an extra layer of savory flavor

• 1sweet potato
• 25 oz pork tenderloin pieces, silver skin removed
• 2scallions
• 2cloves garlic

For bold & savory steak spice:

• ¼tsp red chili flake
• ¼tsp crushed coriander seed
• ½tsp crushed dill seed
• ¾tsp crushed mustard seed
• 1tsp dried minced garlic
• 1tsp crushed black pepper

For couscous:

• 1TBS butter
• 1½cup Israeli couscous
• scallion whites
• 1clove garlic, minced
• 1¼cups water
• 1heaping tsp mushroom (or chicken) stock concentrate
• big pinch salt

For sauce:

• drizzle of oil
• 1clove garlic, minced
• 1/3cup water
• 1tsp Better Than Bouillon, chicken
• 1tsp Better Than Bouillon, beef
• 2TBS cream cheese
• 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F.

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.

Roast sweet potato:

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).

Sear pork:

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, 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.

Roast pork:

Once sweet potato has roasted 11 minutes, remove sheet pan 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.

Cook couscous:

Meanwhile, melt 2 TBS butter 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 (1½) cups water, 1 tsp 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.

Make sauce:

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 (1/3) cup water, 1 tsp BTB beef and 1 tsp BTB chicken, and cream cheese.

Cook, stirring occasionally, until cream cheese melts and sauce has thickened, 2-3 minutes.

Remove from heat and stir in 2 TBS butter.

Taste and season with salt and pepper if desired.

Finish & serve:

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.