Creamy Dill Pork Filet with Couscous & Asparagus

• servings: 2 servings
• active time: 30 minutes
• total time: 35 minutes

Ingredients

6 ounce asparagus

¼ ounce Dill

10 ounce Pork Filet

1 teaspoon Chili Flakes

2 ½ ounce Israeli Couscous

2 unit Chicken Stock Concentrate

3 tablespoon Sour Cream

2 teaspoon Dijon Mustard

Salt

Pepper

1 tablespoon Olive Oil

2 tablespoon Butter

Directions

• Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry produce. • Trim asparagus if necessary. Pick and roughly chop fronds from dill.

• Pat pork* dry with paper towels; season generously with salt and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Turn off heat; transfer pork to one side of prepared baking sheet.

• Add asparagus to empty side of baking sheet; toss with a drizzle of olive oil, salt, pepper, and chili flakes to taste. • Roast on top rack until green beans are tender and pork is cooked through, 12-15 minutes. • Remove from oven; transfer pork to a cutting board to rest for 5 minutes.

• Meanwhile, add couscous and 1 TBSP butter (2 TBSP for 4 servings) to a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes. • Add ¾ cup water (1½ cups for 4), half the stock concentrates (you’ll use more in the next step), 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. TIP: Drain excess water if necessary. • Keep covered off heat until ready to serve.

• While couscous cooks, heat pan used for pork over medium-high heat. Add remaining stock concentrate and ¼ cup water (1/3 cup for 4 servings); bring to a simmer and cook 1-2 minutes. • Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from pork. Season with salt and pepper.

• Fluff couscous with a fork and season with salt and pepper. • Slice pork crosswise. • Divide couscous, pork, and asparagus between plates. Spoon sauce over pork and sprinkle with remaining chopped dill and any remaining chili flakes to taste. Serve. ***Pork is fully cooked when internal temperature reaches 145º.***

Nutrition

• Calories: 570
• Total Fat: 33 g
• Saturated Fat: 14 g
• Cholesterol: 135 mg
• Sodium: 880 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 34 g