Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty darn delicious. We’re serving up succulent pork tenderloin with roasted asparagus and savory couscous. To finish things off, the pork is drizzled with a life-affirming creamy dill sauce. Talk about a dream come true!
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Chicken Stock Concentrate
Preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry all 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. Turn off heat; transfer to prepared baking sheet.
Add asparagus to baking sheet with 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 and transfer pork to a cutting board to rest for 5 minutes.
Meanwhile, combine couscous and 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes. Add ¾ cup water (1½ cups for 4), half the stock concentrates (you’ll use more later), and a big pinch of salt. Bring to a boil; 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 concentrates 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, and asparagus between plates. Spoon sauce over pork and sprinkle with remaining dill and chili flakes to taste.