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 Feb 2026- Flavor: The creamy dill sauce is a standout, elevating the tender pork and complementing the sides beautifully 🍲.
- Ease of prep: Quick and straightforward to prepare, with clear instructions making it accessible for most home cooks.
- Suggestions: Consider toasting the couscous first for extra flavor, and adjust salt carefully as some found it overly salty.
- Leftovers: Reheats well, with many customers enjoying it as a satisfying lunch the next day.
- Portions: Some wished for larger pork servings, though the meal was generally filling when paired with sides.
Reviews from our home cooks
This is a terrific meal! I loved everything, the pork, the asparagus, and the couscous. I wasn't sure about the dill sauce (haven't eaten a lot of dill before) but we LOVED it! We cheated and microwaved the asparagus instead, cooks faster that way and I don't have extra pans to clean and don't have to worry about overcooking/undercooking it.
A cream sauce is just too rich for me, and half the recipes I've received so far have cream sauces. So I made an Asian sauce instead. The asparagus was too old - fully half was too woody to swallow. I liked how easy this all was to put together and cook. The pork and couscous were delicious.
Sauce was delicious, I just accidentally oversalted it. Pork ended up cooked perfectly, was juicy and tender. Wish I had gotten more asparagus that were a bit thicker but we made do with what we got in the box. Next time I'll provide more asparagus for us at least to fully round out the meal. Made the couscous lemony to my taste and really enjoyed it, just served white sticky rice to my dad to accompany his meal.
Really good flavor combo. Red pepper, dill and mustard. Toasting couscous really made the difference. Served with some toasted sourdough and some steamed cauliflower. Asparagus was good but we just like lots of veggies.
One of my favorites so far. The sauce and pork combo was awesome. I toasted the couscous first and it was flavorful. Asparagus is my favorite vegetable. I'm burning out a bit on green beans.
Great recipe! I swapped out the mustard and added 1/2 a lemon juice to the dill sauce, and squeezed the other half of the lemon over the couscous and it added the necessary acidity so very savory and delicious. Served 4
I never buy/ cook pork, I'm so glad i gave this a try. Not only was the pork tender and juicy, the dill sauce was AMAZING! Everyone loved it and we couldn't get enough of the sauce.
We are not fans of couscous but adding the chicken stock made it tasty. The asparagus was good though I had to trim a significant part of it to avoid the 'woody' parts. The creamy dill pork recipe was very good, BUT one of the pork filets was MORE than 50% fat. That was disappointing.
This was pretty good, but the sauce was way too salty. I didn't add any extra salt. Also, the couscous was a bit soggy and the portion of asparagus seemed small. I liked how the pork was browned and then finished in the oven. Sauce was nice and creamy.
I would've liked more sauce. The flavors are so tasty, more would be better. There was enough to spread on top of each filet but it would be even better to be able to spoon it over. There really wasn't much sauce. Also I'm not wild about couscous but you use it in a lot of meals. I think roasted potatoes would've gone well with this dinner.
