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 aluminum foil for easy clean up!

While the 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.