Prep: <\/strong><\/p>\n Adjust rack to top position and preheat oven to 425\u00b0F. Line a baking sheet with foil. Wash and dry produce.<\/p>\n Trim green beans<\/strong> if necessary. Pick and roughly chop fronds from dill<\/strong>.<\/p>\n Sear pork: <\/strong><\/p>\n Pat pork<\/strong> dry with paper towels, season generously with salt<\/strong> and pepper<\/strong>.<\/p>\n Heat a large drizzle of olive oil<\/strong> in a large pan over medium-high heat. Add pork<\/strong> and sear, turning occasionally, until browned all over, 4- to 8-minutes (it\u2019ll finish cooking in the next step).<\/p>\n Turn off heat, transfer pork<\/strong> to one side of prepared baking sheet.<\/p>\n Roast pork & green beans: <\/strong><\/p>\n Add green beans<\/strong> to empty side of baking sheet with pork<\/strong>, toss with a drizzle of olive oil<\/strong>, salt<\/strong>, pepper<\/strong>, and chili flakes<\/strong><\/span> to taste.<\/p>\n Roast on top rack until green beans<\/strong> are tender and pork<\/strong> is cooked through, 12-15 minutes.<\/p>\n Remove from oven, transfer pork<\/strong> to a cutting board to rest for 5 minutes.<\/p>\n Cook couscous: <\/strong><\/p>\n Meanwhile, add couscous<\/strong> and 1 TBS butter<\/strong> to a small pot over medium-high heat. Cook, stirring, until butter<\/strong> has melted, and couscous<\/strong> is lightly toasted, 2- to 3-minutes.<\/p>\n Add \u00be cup water<\/strong>, half the stock concentrates<\/strong> (you\u2019ll use more in the next step), and a big pinch of salt<\/strong>. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous<\/strong> is tender, 6- to 8-minutes.<\/p>\n Tip: <\/strong>Drain excess water if necessary.<\/p>\n Keep covered off heat until ready to serve.<\/p>\n Make sauce: <\/strong><\/p>\n While couscous<\/strong> cooks, heat pan used for pork<\/strong> over medium-high heat. Add remaining stock concentrates<\/strong> and \u00bc cup water<\/strong>, bring to a simmer and cook 1- to 2-minutes.<\/p>\n Reduce heat to low and whisk in sour cream<\/strong>, half the chopped dill<\/strong>, and mustard<\/strong> to taste. Turn off heat. Stir in 1 TBS butter<\/strong> and any resting juices from pork<\/strong>. Season with salt<\/strong> and pepper<\/strong>.<\/p>\n Finish & serve: <\/strong><\/p>\n Fluff couscous<\/strong> with a fork and season with salt<\/strong> and pepper<\/strong>.<\/p>\n Slice pork<\/strong> crosswise.<\/p>\n Divide couscous<\/strong>, pork<\/strong>, and green beans<\/strong> between plates. Spoon sauce<\/strong> over pork<\/strong> and sprinkle with remaining chopped dill<\/strong> and any remaining chili flakes <\/strong><\/span>to taste. <\/strong>Serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Couscous & Green Beans Yield: 2 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. Prep: 5 Cook: 30 6oz green beans 1tsp chili flakes 3TBS sour cream \u00bcoz dill 10oz pork tenderloin 2\u00bdoz Israeli couscous 2oz chicken stock concentrates 2tsp Dijon mustard salt & pepper 1TBS olive oil 2TBS butter Prep: Adjust rack to top position and preheat oven to 425\u00b0F. Line a…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/06\/CreamyDillPorkTenderloinServe.jpg?resize=300%2C171\")
<\/p>\n