Creamy Dill Pork Tenderloin
with Couscous & Green Beans
- Wheat
- Milk
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 green beans and savory couscous. To finish things off, the pork is drizzled with a life-affirming creamy dill sauce. Talk about a dream come true!
Ingredients
6 ounce
Green Beans
½ cup
Israeli Couscous
(Contains: Wheat)
4 tablespoon
Sour Cream
2 unit
Chicken Stock Concentrate
12 ounce
Pork Tenderloin
1 teaspoon
Chili Flakes
2 teaspoon
Dijon Mustard
¼ ounce
Dill
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
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 all produce. • Trim green beans if necessary. 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 to prepared baking sheet.
• Add green beans to baking sheet with pork; toss with a drizzle of olive oil, salt, pepper, and chili flakes to taste. • Roast on top rack until green beans are tender and pork is cooked through, 12-15 minutes. • Remove from oven and 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 ¾ cup water (1½ 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 concentrates and ¼ 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 green beans between plates. Spoon sauce over pork and sprinkle with remaining dill and chili flakes to taste. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy dill sauce, calling it "delicious" and "life-affirming" on the tender, juicy pork 🍲.
- Ease of prep: Most found it quick and easy to make, though a few felt it had more steps than usual.
- Suggestions: Some preferred rice or potatoes instead of couscous; consider reducing salt and chili flakes for milder taste.
- Portions: Several mentioned small portion sizes, especially for the pork and vegetables; some were still hungry after.
- Couscous: Many enjoyed trying couscous for the first time, while others found the texture unusual or bland.
Reviews from our home cooks
The dill cream sauce, green beans, and couscous were delicious! I think I may have needed to sear the pork at a higher temperature and roast it for less time in the oven because it didn't look as dark as the pork in the recipe and it seemed a little dry like I might have overcooked it a bit. But overall this was a delicious meal and so easy to make. I will probably make the cream sauce on my own with other dishes.
The creamy dill sauce was really good. The couscous was just a tad more watery than i expected but was fine once i drained it. The pork cooked up to a medium/medium rare...perfect for a tenderloin. The green beans were perfectly roasted. This recipe is spot on!
The pork tenderloins were the perfect size and the creamy dill sauce really made the recipe. I really like the couscous in these recipes too, much better than anything I've found at the store.
This one only took me 47 minutes, which was great - all the steps flowed together very nicely so that I was constantly working on something without trying to do multiple things at once. The pork loin was delicious and the dill sauce was a great compliment. The couscous was soooo good - I found myself wishing there was more of it! I overcooked the green beans a bit (and over-salted them) - I find it really hard to get the green beans just right when I roast them in the oven.
Your pork tenderloin is my favorite meat and the Granddaughters loved it too. The dill tasted great with the pork and couscous. The green beans were fresh. I didn't use the red pepper flakes and didn't miss them.
The pork was very tender and the dill sauce was great, but be careful not to add too much mustard. The cous cous was ok, too buttery and tasted a little old. I am tired of oven baked green beans. Can we please try doing something new with the beans?
While the green beans added a needed pop of freshness, the couscous/sauce/pork section of the dish felt a little too creamy and salty to the point of being too rich. I wonder if a different grain or the introduction of another contrasting flavor could offset this and let the (delicious!) sauce shine.
This creamy dill sauce was so delicious and make sure you don't forget to add the pork pan drippings, which really took it to the next level! The couscous was so buttery and delicious but I did have to add more water a few times to make sure that the couscous cooked all the way.
This is by far one of my favorite dishes that I have made up to this point. The creamy dill sauce sends this pork tenderloin over-the-top. I will request this every time it comes up, it is that good.
This was soooo good. I cooked the pork tenderloin just right and the dill sauce was delightful. I cook the green beans in the microwave. My meals for 2 are meals for 1...me. The roasted vegetables are great when reheated.
