Preheat the oven to 200°C / 400°F. This high, dry heat will complete the cook quickly after searing, preserving juiciness while keeping the exterior flavorful.

Pat the 160 g pork tenderloin very dry with paper towels and let it sit at room temperature for 8–10 minutes while you prep other ingredients. Drying removes surface moisture so the meat browns; briefly tempering helps it cook evenly.

Mix 1/2 tsp ground cumin, 1/4 tsp smoked paprika, a pinch of salt and 1–2 grinds of black pepper. Rub this spice mix over the pork along with the zest of 1/2 lemon. The zest delivers essential citrus oil (brightening the pork) while the cumin and smoked paprika give warm, aromatic backbone and a hint of smoke.

Heat a 10–12 inch (25–30 cm) oven-proof skillet over medium-high heat until shimmering. Add 1 tbsp olive oil and swirl to coat. When the oil is hot and just beginning to smoke lightly, sear the pork on all sides — about 1½–2 minutes per side — until a deep golden crust forms. Searing (Maillard reaction) builds flavor and texture; do not move the meat too early or the crust won't form.

Transfer the skillet to the preheated oven and roast the pork for 8–12 minutes, or until an instant-read thermometer inserted into the thickest part reads 60°C (140°F) for a juicy, slightly pink center. Roasting after searing cooks gently and preserves succulence. Cooking time varies with thickness — start checking at 8 minutes.

Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and rest for 6–8 minutes. Resting allows juices to redistribute so slicing won’t dry the meat; the internal temperature will rise a few degrees during rest.

While the pork roasts, prepare the couscous: bring 60 ml (1/4 cup) boiling water or low-sodium broth to a boil with a pinch of salt. Put 45 g (1/4 cup) dry couscous into a heatproof bowl, pour the boiling liquid over it, stir once, and cover tightly. Let sit undisturbed 5 minutes. Coterminous cooking (steaming in hot liquid) gives light, fluffy grains without stirring an overworked texture.

Uncover the couscous and fluff with a fork to separate grains — fluffing prevents clumps and creates a silkier texture. Immediately fold in 2 tbsp pomegranate seeds, 1 tbsp chopped fresh mint, the juice of 1/2 lemon, a pinch of salt, a few grinds of black pepper, and a drizzle (about 1 tsp) of extra-virgin olive oil. The acid and mint brighten the couscous while pomegranate adds bursts of sweet-tart juice and color.

Steam the 150 g halved Brussels sprouts over simmering water for 6–8 minutes, or until tender when pierced with a knife but still bright green. Steaming preserves color and a lightly crisp interior (overcooking makes them mushy and dulls the flavor).

Drain the sprouts well, then toss immediately with 1 tsp olive oil (or 1 tsp butter if you prefer richer flavor), a pinch of salt, and a grind of black pepper. Tossing while hot allows the oil to coat evenly; butter adds silkiness and a toasty aroma.

Slice the rested pork tenderloin into 6–8 slices (about 1 cm thick). Slicing after resting keeps juices inside and makes elegant, even portions. Arrange a spoonful of the pomegranate‑mint couscous on each plate, fan slices of pork on top or alongside, and place steamed Brussels sprouts to the side.

Finish each plate with a light drizzle (about 1 tsp) of extra-virgin olive oil, an extra pinch of lemon zest if you like, and a few extra pomegranate seeds for visual pop. The finishing oil adds mouthfeel and helps carry the flavors; the extra seeds and zest add brightness and contrast.