3 chicken stock concentrate packets (Savory choice from amazon are my favorite)
1 tsp dijon mustard
Preheat oven to 425 degrees. Trim green beans
if necessary. Pick and roughly chop fronds from
dill. Pat pork tenderloin dry with a paper
towel. Season generously with salt and pepper.
Heat a 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 and transfer pork to
Add green beans to baking sheet with the pork.
Toss with a drizzle of olive oil, salt, and
pepper. 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 2 tbsp butter to a
small pot over medium high heat. Cook,
stirring, until butter has melted and couscous
is lightly toasted, 2-3 minutes. Add 1 1/2 cups
water, one packet stock concentrate, 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. When done drain excess
water if necessary. Keep covered and off heat
until ready to serve.
While couscous cooks, heat pan used for pork
over medium high heat. Add 2 chicken stock
concentrate packets and 1/3 cup water, bring to
a simmer and cook for 1-2 minutes. Reduce heat
to low and whish in sour cream, 1 tsp chopped
dill, and mustard. Turn off heat. Stir in 2
TBSP butter and any resting juices from pork.
Fluff couscous with a fork and season with salt
and pepper if needed. Slice pork crosswise.
Divide couscous, pork, and green beans between
plates. Spoon sauce over pork.
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