• 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 concentrates 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. ***Poultry is fully cooked when internal temperature reaches 165°.***