Creamy Dill Pork Filet

• 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 green beans 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 3⁄4 cup water (11⁄2 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 1⁄4 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.