Mediterranean Pork Tenderloin

• While the pork is roasting, cut baby rainbow carrot into thick sticks. Place carrots on a second lined oven tray. Drizzle with olive oil and the honey, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes. • When carrots have 5 minutes remaining, remove tray from oven and sprinkle over pistachios. Return tray to the oven and toast until golden.

• While the carrots are roasting, boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling water, then bring to the boil and simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the saucepan. Stir through chicken-style stock powder and a drizzle of olive oil. Set aside.

• Finely chop garlic. Drain tinned cherry tomatoes. Roughly chop parsley and mint. Zest lemon to get a pinch, then slice into wedges.

TIP: Reserve and refrigerate the passata from the cherry tomatoes to use in another meal!

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook cherry tomatoes, stirring occasionally, until blistered, 4-5 minutes. • Add garlic, the butter and brown sugar and cook until fragrant, 1 minute. • Transfer tomato mixture to the pan with couscous. • Add baby spinach leaves, mint, parsley, lemon zest and a good squeeze of lemon juice to the couscous. Stir to combine and season to taste.