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Creamy Dill Pork Tenderloin Recipe


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     Creamy Dill Pork Tenderloin

Category   Entrees - Maindishes
Sub Category   None

12 ounces green beans
1 tsp fresh dill
1 pork tenderloin
3/4 cup israeli couscous
8 TBSP sour cream
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 baking sheet.
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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