Preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Cut broccoli into bite-size florets.

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. Turn off heat; transfer pork to one side of prepared baking sheet. Reserve pan.

Add carrots and broccoli to opposite side of baking sheet; toss with a drizzle of olive oil and salt. Roast on top rack until vegetables are tender and pork is cooked through, 12-15 minutes. Remove from oven; transfer pork to a cutting board to rest for 5 minutes. (If the vegetables are still firm, transfer pork to cutting board to rest and return vegetables to oven to cook for an additional 5 minutes.)

Meanwhile, add couscous and 1 TBSP butter or olive oil 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 teaspoons of the stock concentrates, 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 2 teaspoons of stock concentrate and ¼ cup water; bring to a simmer and cook 1-2 minutes. Reduce heat to low and whisk in sour cream, ½ teaspoon dill weed, and ½ teaspoon mustard. Taste test. 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, carrots, and broccoli between plates. Spoon sauce over pork and sprinkle with dill. Serve.