Seared Pork Tenderloin with Creamy Mustard Dill Sauce, Couscous and Roasted Asparagus

This dish brings together tender pork filets, roasted asparagus and fluffy Israeli couscous, all tied together with a luscious creamy dill mustard sauce. The sauce, enriched with sour cream and Dijon mustard, perfectly complements the savory pork and brightens the entire plate.

Ready in just 30 minutes, this recipe is ideal for a busy weeknight when you want something special without spending hours in the kitchen. The combination of textures and flavors-from the seared pork to the tender asparagus and buttery couscous-makes every bite satisfying.

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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

6 ounce AsparagusView 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) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Line a baking sheet with aluminum foil. Wash and dry produce. Trim and discard the woody bottom ends of the asparagus. Pick the dill fronds and chop them roughly.
2. Pat the pork filets dry with paper towels and season generously with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the pork and sear, turning occasionally, until browned on all sides, 4-8 minutes. The pork will finish cooking in the oven. Turn off the heat and transfer the pork to one side of the prepared baking sheet.
3. Place the asparagus on the opposite side of the baking sheet. Toss with a drizzle of olive oil, salt, pepper and chili flakes to taste. Roast on the top rack until the asparagus is tender and the pork is cooked through, 10-12 minutes. Remove from the oven and let the pork rest on a cutting board for 5 minutes.
4. While the pork roasts, prepare the couscous. In a small pot over medium-high heat, combine the couscous and 1 tablespoon of butter (2 tablespoons for 4 servings). Cook, stirring, until the butter melts and the couscous is lightly toasted, 2-3 minutes. Add 1 cup of water (2 cups for 4 servings), half of the chicken stock concentrate and a big pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the couscous is tender, 6-8 minutes. If there is excess water, drain it. Keep covered off heat until serving.
5. While the couscous cooks, use the same pan you used for the pork (no need to clean it). Heat it over medium-high heat. Add the remaining chicken stock concentrate and ¼ cup of water (⅓ cup for 4 servings). Bring to a simmer and cook for 1-2 minutes. Reduce the heat to low and whisk in the sour cream, half of the chopped dill and Dijon mustard to taste. Turn off the heat. Stir in 1 tablespoon of butter (2 tablespoons for 4 servings) and any juices that have accumulated from the resting pork. Season with salt and pepper.
6. Fluff the couscous with a fork and season with salt and pepper. Slice the pork crosswise. Divide the couscous, sliced pork and roasted asparagus among plates. Spoon the creamy dill sauce over the pork. Sprinkle with the remaining chopped dill and chili flakes to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork tenderloin or boneless pork chops work well. Adjust cooking time as needed to ensure they are cooked through.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free sour cream. The sauce may have a slightly different texture.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.