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. Reserve pan.

Add carrots to opposite side of baking sheet; toss with a drizzle of olive oil, salt, pepper, and chili flakes to taste.

Roast on top rack until carrots are tender and pork is cooked through, 12-15 minutes.

Remove from oven; transfer pork to a cutting board to rest for 5 minutes. (If the carrots are still firm, transfer pork to cutting board to rest and return carrots to oven to cook for an additional 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 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 ¼ cup water (⅓ 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.