Creamy Dill Pork Filet
with Couscous & Asparagus
- Wheat
- Milk
**Now with more couscous! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** Creamy mustard dill sauce elevates tender pork filets to an impressive meal that comes together in record time. The savory sauce is spooned over the roasted pork and served with roasted asparagus and buttery couscous to soak up every bit of flavor. With a final sprinkle of fresh dill and chili flakes, this weeknight meal is destined to impress.
Ingredients
6 ounce
Asparagus
¼ ounce
Dill
10 ounce
Pork Filet
1 teaspoon
Chili Flakes
¾ cup
Israeli Couscous
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
2 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry produce. • Trim and discard woody bottom ends from asparagus. Pick and roughly chop fronds from dill.
• 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 asparagus to opposite side of baking sheet from pork; toss with a drizzle of olive oil, salt, pepper, and chili flakes to taste. • Roast on top rack until asparagus is tender and pork is cooked through, 10-12 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 1 cup water(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 heat to low. 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 concentrates 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.
• Fluff couscous with a fork and season with salt and pepper. • Slice pork crosswise. • Divide couscous, pork, and asparagus between plates. Spoon sauce over pork and sprinkle with remaining chopped dill and chili flakes to taste. Serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy dill sauce, calling it "amazing" and "to die for" — a perfect complement to the tender pork 🍲.
- Ease of prep: Customers found this meal quick and simple to prepare, with clear instructions leading to restaurant-quality results.
- Suggestions: Some recommended toasting the couscous longer for more flavor and adjusting salt levels to personal taste.
- Leftovers: A few mentioned wanting larger portions, especially of the pork and asparagus, to feel fully satisfied.
- Veggie quality: Several noted issues with asparagus freshness or size; consider using thicker spears that hold up better to roasting.
