Creamy Dill Pork Tenderloin with Couscous and Asparagus

This creamy dill pork tenderloin is the perfect solution for those days when you’re already thinking about dinner by 2 PM. Tender pork, roasted asparagus and fluffy couscous come together in a dish that’s both satisfying and elegant. The star of the show is the luscious dill sauce that ties everything together.

With minimal prep and a short cook time, this recipe is ideal for busy weeknights. The combination of flavors and textures will make you feel like you’re dining at a restaurant, right in your own home.

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Ingredients

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a medium pot of salted water to a boil for the couscous.
2. Trim the woody ends from the asparagus and cut into 1-inch pieces. Pat the pork tenderloin dry with paper towels and season generously with salt and pepper.
3. Add the Israeli couscous to the boiling water and cook according to package directions until tender, about 8-10 minutes. Drain and set aside.
4. While the couscous cooks, heat a drizzle of oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
5. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 145°F (63°C), about 10-12 minutes. Remove from oven and let rest for 5 minutes before slicing.
6. In a small bowl, whisk together the sour cream, Dijon mustard, chicken stock concentrate and chili flakes. Finely chop the dill and stir it into the sauce. Season with salt and pepper to taste.
7. In the same skillet used for the pork (or a separate pan), sauté the asparagus over medium heat with a little oil until tender-crisp, about 3-4 minutes. Season with salt and pepper.
8. Slice the rested pork tenderloin into medallions. Serve the pork over a bed of couscous and asparagus and drizzle generously with the creamy dill sauce.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time as needed to avoid drying out.

Can I make this recipe dairy-free?

You can substitute the sour cream with a dairy-free alternative like coconut yogurt or cashew cream.

How do I store leftovers?

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