Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim and discard woody bottom ends of asparagus. Pick and roughly chop fronds from dill.

Add couscous and 1 TBSP butter (2 TBSP for 4 servings) in 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, and a big pinch of salt. Bring to a boil and cook until couscous is tender, 6-8 minutes. TIP: Drain excess water if necessary.

Keep covered off heat until ready to serve.

Place asparagus on a baking sheet; toss with a drizzle of olive oil, salt, pepper, and as many chili flakes as you like. Roast on top rack until asparagus is tender, 8-12 minutes. TIP: Line baking sheet with aluminium foil for easy clean up!

While asparagus cooks, pat pork* dry with paper towels and season with salt and pepper. 

Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium. 

Turn off heat; transfer to a plate. Wipe out pan.

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 until slightly reduced, 1-2 minutes.

Reduce heat to low; 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.