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

Trim and discard woody bottom ends from asparagus. 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 asparagus to opposite side of baking sheet from pork; toss with a drizzle of olive oil, salt, pepper, and chili flakes to taste.

Roast on top rack until asparagus is tender and pork is cooked through, 10-12 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 1 cup water (2 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 heat to low. 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 concentrate and ¼ cup water (⅓ 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 asparagus between plates. Spoon sauce over pork and sprinkle with remaining chopped dill and chili flakes to taste. Serve.