Creamy Dill Pork Filet

Updated at: Wed, 20 Nov 2024 22:21:09 GMT

Step 1

Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil.

Step 2

Wash and dry produce. Trim green beans and pick and roughly chop fronds from Dill.

Step 3

Pat pork dry with paper towels; season generously with salt and pepper.

Step 4

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.

Step 5

Turn off heat; transfer pork to one side of prepared baking sheet.

Step 6

Add green beans to empty side of baking sheet; toss with a drizzle of olive oil, salt and pepper to taste.

Step 7

Roast on top rack until green beans are tender and pork is cooked through. 12-15 minutes.

Step 8

While pork cooks; add couscous and 1 tbsp butter to a small pot over medium-high heat.

Step 9

Cook, stirring, until butter has melted and couscous is lightly toasted. 2-3 minutes

Step 10

Add 3/4 cup chicken stock 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.

Step 11

While couscous cooks; heat pan used for pork over medium-high heat. Add remaining 1/4 cup chicken stock, bring to a simmer and cook 1-2 minutes.

Step 12

Reduce heat to low and whisk in sour cream, half the Dill and mustard. Turn off heat. Stir in 1 tbsp butter and salt and pepper to taste.

Step 13

Remove pork/green beans from oven. Transfer pork to a cutting board to rest for 5 minutes.

Step 14

Fluff couscous with a fork and season with salt and pepper.

Step 15

Slice pork crosswise.

Step 16

Divide couscous, pork and green beans between plates. Spoon sauce over pork and sprinkle with remaining Dill.

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