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Creamy Dill Pork Tenderloin
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Creamy Dill Pork Tenderloin

Creamy Dill Pork Tenderloin

with Couscous & Green Beans

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!

Tags:
Calorie Smart
Carb Smart
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

6 ounce

Green Beans

¼ ounce

Dill

10 ounce

Pork Tenderloin

1 teaspoon

Chili Flakes

2.5 ounce

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

1 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories580 kcal
Fat32 g
Saturated Fat13 g
Carbohydrate41 g
Sugar6 g
Dietary Fiber3 g
Protein34 g
Cholesterol145 mg
Sodium600 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Aluminum Foil
Baking Sheet
Large Pan
Paper Towel
Small pot
Whisk

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry produce. • Trim green beans if necessary. Pick and roughly chop fronds from dill.

Sear Pork
2

• 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.

Roast Pork & Green Beans
3

• Add green beans to empty side of 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; transfer pork to a cutting board to rest for 5 minutes.

Cook Couscous
4

• 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.

Make Sauce
5

• 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.

Finish & Serve
6

• 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 chopped dill and any remaining chili flakes to taste. Serve.

Pork is fully cooked when internal temperature reaches 145º.