Pan-Seared Pork Filet with Creamy Dill Sauce, Roasted Carrots and Israeli Couscous

This pan-seared pork filet is the perfect solution when you’re craving a restaurant-quality meal at home without spending hours in the kitchen. The pork is browned to perfection, then finished in the oven alongside tender, spiced carrots. While everything roasts, you’ll whip up a quick creamy dill sauce that ties the whole dish together.

Serve the sliced pork over fluffy Israeli couscous, drizzle with the luscious sauce and garnish with fresh dill. It’s a balanced, flavorful dinner that feels special but comes together with minimal fuss.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Line a baking sheet with foil. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ¼-inch-thick pieces. Pick and roughly chop dill fronds.
2. Pat pork dry with paper towels; season generously with salt and pepper. Heat a 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 will finish cooking in the oven). Turn off heat; transfer pork to one side of the prepared baking sheet.
3. Add carrots to the opposite side of the baking sheet; toss with a drizzle of olive oil, salt, pepper and chili flakes to taste. Roast on top rack until carrots are tender and pork is cooked through, 12-15 minutes. Remove from oven; transfer pork to a cutting board to rest for 5 minutes. (If carrots are still firm, transfer pork to cutting board and return carrots to oven for an additional 5 minutes.)
4. Meanwhile, add couscous and 1 tablespoon butter to a small pot over medium-high heat. Cook, stirring, until butter melts and couscous is lightly toasted, 2-3 minutes. Add 1 cup water, half the stock concentrates 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 excess water if necessary. Keep covered off heat until ready to serve.
5. While couscous cooks, heat the pan used for pork over medium-high heat. Add remaining stock concentrate and ¼ cup water; 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 tablespoon butter and any resting juices from the pork. Season with salt and pepper.
6. Fluff couscous with a fork and season with salt and pepper. Slice pork crosswise. Divide couscous, pork and carrots between plates. Spoon sauce over pork and sprinkle with remaining chopped dill and chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork tenderloin or loin chops work well. Adjust cooking time as needed.

Can I substitute the Israeli couscous?

Absolutely, regular couscous, rice or quinoa are good alternatives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently.