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 stir sweet potato. Transfer pork to empty side of baking sheet.

Return to top rack and roast until sweet potato is browned and tender and pork is cooked through, 9-11 minutes more.

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 1½ cups water (2¼ 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, until fragrant, 30 seconds.

Add ¼ cup water (⅓ 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. Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.

Transfer roasted sweet potato to pot with couscous. Stir to combine.

Thinly slice pork crosswise.

Divide sweet potato couscous and pork between plates in separate sections. Spoon pan sauce over pork. Garnish with scallion greens and serve.