DNR - [SIDE VEG DOUBLE GREEN BEANS] Creamy Dill Pork Filet with Couscous and Carrots
- Milk
- Wheat
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 filet with roasted carrots 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
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Pork Filet
¾ cup
Israeli Couscous
(Contains: Wheat)
12 ounce
Carrots
2 unit
Chicken Stock Concentrate
1 teaspoon
Chili Flakes
2 teaspoon
Dijon Mustard
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust rack to top position 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. 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.
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.
Fluff couscous with a fork and season with salt and pepper.
Slice pork crosswise.
Divide couscous, pork, and carrots between plates. Spoon sauce over pork and sprinkle with remaining chopped dill and any remaining chili flakes to taste. Serve.
