Creamy Dill Pork Tenderloin with Couscous and Green Beans

Imagine coming home after a long day and knowing that a satisfying, restaurant-quality dinner is just 30 minutes away. This creamy dill pork tenderloin is exactly that: tender pork, perfectly roasted green beans and fluffy couscous, all brought together with a luscious dill sauce. It’s the kind of meal that feels special but is simple enough for any weeknight.

The combination of flavors is classic yet fresh. The pork is juicy and savory, the green beans add a nice crunch and the couscous soaks up every bit of the creamy, tangy dill sauce. Whether you’re cooking for family or just treating yourself, this dish is sure to become a favorite.

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Ingredients

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView 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

Instructions

1. Preheat your oven to 425°F (220°C). Bring a small pot of salted water to a boil for the couscous.
2. Trim the green beans if needed. Place them on a baking sheet, drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes, until tender and slightly charred.
3. Meanwhile, cook the Israeli couscous in the boiling water according to package directions (about 8-10 minutes). Drain and set aside.
4. Pat the pork tenderloin dry with paper towels. Season generously with salt and pepper. Heat a large oven-safe skillet over medium-high heat with a drizzle of oil. Sear the pork on all sides until golden brown, about 2-3 minutes per side.
5. Transfer the skillet to the oven and roast the pork for 10-12 minutes or until it reaches an internal temperature of 145°F (63°C). Remove from the oven and let rest for 5 minutes before slicing.
6. While the pork rests, make the sauce. In a small bowl, whisk together the sour cream, chicken stock concentrate, Dijon mustard and chili flakes. Finely chop the dill and stir it in. If the sauce is too thick, add a splash of water to reach desired consistency.
7. Slice the pork tenderloin into medallions. Serve over the couscous and green beans 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 accordingly.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes.

How do I store leftovers?

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