Creamy Dill Pork Filet
with Couscous & Broccoli
- Milk
- Wheat
Seared pork filet is finished in the oven alongside chili-flecked roasted carrots and broccoli, then sliced and served over buttery toasted couscous. The pan drippings form the base of a creamy dill and mustard sauce, enriched with sour cream and a knob of butter, that ties the whole plate together with tangy, herbaceous depth.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Pork Filet
¾ cup
Pearl Couscous
(Contains: Wheat)
1 unit
Broccoli
ounce
Carrot
2 unit
Chicken Stock Concentrate
1 teaspoon
Chili Flakes
2 teaspoon
Dijon Mustard
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Cut broccoli into bite-size florets. 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. Reserve pan.
Add carrots and broccoli to opposite side of baking sheet; toss with a drizzle of olive oil, salt, pepper, and chili flakes to taste. (For 4 servings, toss carrots and broccoli on a second sheet; roast pork on top rack and vegetables on middle rack, swapping rack positions halfway through.)
Roast on top rack until vegetables 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 vegetables are still firm, transfer pork to cutting board to rest and return vegetables 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.
Fluff couscous with a fork and season with salt and pepper.
Slice pork crosswise.
Divide couscous, pork, carrots, and broccoli between plates. Spoon sauce over pork and sprinkle with remaining chopped dill and any remaining chili flakes to taste. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The dill sauce is amazing, complementing the dish beautifully 🍲.
- Ease of prep: This recipe has become a family favorite, with customers enjoying it multiple times.
