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    Creamy Dill Pork Tenderloin with Couscous & Green Beans

    2 servings

    porce

    30 minutes

    celkový čas
    Začít vařit

    Ingredience

    2 * 6 ounce Green Beans

    2 * ¼ ounce Dill

    2 * 10 ounce Pork Tenderloin

    2 * 1 teaspoon Chili Flakes

    2 * 2.5 ounce Israeli Couscous

    2 * 2 unit Chicken Stock Concentrate

    2 * 3 tablespoon Sour Cream

    2 * 2 teaspoon Dijon Mustard

    2 * Salt

    2 * Pepper

    2 * 1 tablespoon Olive Oil

    2 * 2 tablespoon Butter

    Pokyny

    • Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry produce. • Trim green beans if necessary. Pick and roughly chop fronds from dill.

    • Pat pork* dry with paper towels; season generously with salt and pepper. • 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 (it’ll finish cooking in the next step). • Turn off heat; transfer pork to one side of prepared baking sheet.

    • Add green beans to empty side of baking sheet with pork; toss with a drizzle of olive oil, salt, pepper, and chili flakes to taste. • Roast on top rack until green beans are tender and pork is cooked through, 12-15 minutes. • Remove from oven; transfer pork to a cutting board to rest for 5 minutes.

    • Meanwhile, add couscous and 1 TBSP butter (2 TBSP for 4 servings) to a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes. • Add ¾ cup water (1½ cups for 4), half the stock concentrates (you’ll use more in the next step), 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. TIP: Drain excess water if necessary. • Keep covered off heat until ready to serve.

    • While couscous cooks, heat pan used for pork over medium-high heat. Add remaining stock concentrates and ¼ cup water (1⁄3 cup for 4 servings); bring to a simmer and cook 1-2 minutes. • Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from pork. Season with salt and pepper.

    • Fluff couscous with a fork and season with salt and pepper. • Slice pork crosswise. • Divide couscous, pork, and green beans between plates. Spoon sauce over pork and sprinkle with remaining chopped dill and any remaining chili flakes to taste. Serve. Pork is fully cooked when internal temperature reaches 145º.

    Výživové údaje

    Velikost porce

    -

    Kalorie

    580 kcal

    Celkový tuk

    32 g

    Nasycený tuk

    13 g

    Nenasycený tuk

    -

    Trans mastné kyseliny

    -

    Cholesterol

    145 mg

    Sodík

    600 mg

    Celkový obsah sacharidů

    41 g

    Vláknina

    3 g

    Celkové cukry

    6 g

    Bílkoviny

    34 g

    2 servings

    porce

    30 minutes

    celkový čas
    Začít vařit

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    Ingredience

    2 * 6 ounce Green Beans

    2 * ¼ ounce Dill

    2 * 10 ounce Pork Tenderloin

    2 * 1 teaspoon Chili Flakes

    2 * 2.5 ounce Israeli Couscous

    2 * 2 unit Chicken Stock Concentrate

    2 * 3 tablespoon Sour Cream

    2 * 2 teaspoon Dijon Mustard

    2 * Salt

    2 * Pepper

    2 * 1 tablespoon Olive Oil

    2 * 2 tablespoon Butter

    Pokyny

    1

    • Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry produce. • Trim green beans if necessary. Pick and roughly chop fronds from dill.

    2

    • Pat pork* dry with paper towels; season generously with salt and pepper. • 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 (it’ll finish cooking in the next step). • Turn off heat; transfer pork to one side of prepared baking sheet.

    3

    • Add green beans to empty side of baking sheet with pork; toss with a drizzle of olive oil, salt, pepper, and chili flakes to taste. • Roast on top rack until green beans are tender and pork is cooked through, 12-15 minutes. • Remove from oven; transfer pork to a cutting board to rest for 5 minutes.

    4

    • Meanwhile, add couscous and 1 TBSP butter (2 TBSP for 4 servings) to a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes. • Add ¾ cup water (1½ cups for 4), half the stock concentrates (you’ll use more in the next step), 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. TIP: Drain excess water if necessary. • Keep covered off heat until ready to serve.

    5

    • While couscous cooks, heat pan used for pork over medium-high heat. Add remaining stock concentrates and ¼ cup water (1⁄3 cup for 4 servings); bring to a simmer and cook 1-2 minutes. • Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from pork. Season with salt and pepper.

    6

    • Fluff couscous with a fork and season with salt and pepper. • Slice pork crosswise. • Divide couscous, pork, and green beans between plates. Spoon sauce over pork and sprinkle with remaining chopped dill and any remaining chili flakes to taste. Serve. Pork is fully cooked when internal temperature reaches 145º.