Creamy Dill Pork Tenderloin
Juicy pork tenderloin is seared until golden, roasted alongside tender green beans, and finished with a creamy Dijon-dill pan sauce. Served with buttery toasted couscous, this simple but flavorful dinner feels a little special while still being easy enough for a weeknight. ginger beef meatballs tossed in a savory-sweet homemade ginger sauce and served over fluffy ginger rice with roasted carrots and a creamy sriracha drizzle.
An easy, flavor-packed dinner that brings sweet, savory, spicy, and fresh flavors together in one bowl.
For the Pork & Green Beans
For the Toasted Couscous
For the Creamy Dill Sauce
Instructions
-
Prep
Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper. Trim the green beans and roughly chop the fresh dill. Pat the pork tenderloin dry with paper towels and season all over with salt and black pepper.
-
Sear the Pork
Heat olive oil in a large skillet over medium-high heat. Add the pork and sear, turning occasionally, until browned on all sides, about 4–8 minutes. Transfer the pork to the prepared baking sheet. Do not clean the skillet; you will use it to make the sauce.
-
Roast the Pork & Green Beans
Add the green beans to the baking sheet alongside the pork. Drizzle the beans lightly with olive oil and season with salt, pepper, and red pepper flakes if using. Roast for 12–15 minutes, or until the green beans are tender and the pork reaches an internal temperature of 145°F. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
-
Cook the Toasted Couscous
Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add the couscous and cook, stirring frequently, for 2–3 minutes, until lightly toasted. Add 1½ cups water, 1 teaspoon chicken bouillon or chicken base, and ¼ teaspoon salt. Bring to a boil, then cover and reduce heat to low. Simmer for 6–8 minutes, or until the couscous is tender. Remove from heat and keep covered until ready to serve.
-
Make the Creamy Dill Sauce
Return the skillet used for the pork to medium heat. Add ⅓ cup water and 1 teaspoon chicken bouillon or chicken base. Stir and scrape up the browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 1–2 minutes. Reduce heat to low and whisk in the sour cream, Dijon mustard, and half of the chopped dill. Remove from heat and stir in 2 tablespoons butter and any juices from the resting pork. Season with salt and pepper to taste.
-
Finish & Serve
Fluff the couscous with a fork and season to taste. Slice the rested pork crosswise. Divide the couscous, pork, and roasted green beans among plates. Spoon the creamy dill sauce over the pork and garnish with the remaining fresh dill and red pepper flakes, if desired.
Note
Don't skip the sear. Browning the pork first adds flavor to both the meat and the pan sauce.
Use the pan drippings. Those browned bits left in the skillet after searing the pork add a lot of flavor to the creamy dill sauce.
Let the pork rest. Give it about 5 minutes before slicing so the juices have time to redistribute.
Dijon to taste. If your family prefers a milder mustard flavor, start with 2 teaspoons and add more after tasting the sauce.
Watch the sauce temperature. Once you add the sour cream, keep the heat low so the sauce stays smooth and creamy.
Make It Gluten-Free
For a gluten-free version, replace the couscous with rice or gluten-free quinoa. Also make sure the chicken bouillon/base and Dijon mustard you use are labeled gluten-free.
Rice would probably be my first recommendation because the creamy dill sauce will work very well with it.
