Preheat your oven to 200°C (400°F). Pat the pork dry with paper towels — removing surface moisture helps you get a better roast crust. Combine the ground sumac, smoked paprika, 1/2 tsp kosher salt and 1/4 tsp cracked black pepper in a small bowl and rub evenly over the pork with the minced garlic and 2 tsp of the olive oil. Let the seasoned pork sit at room temperature for 10 minutes while you prepare the other components; this short rest lets the rub adhere and promotes even cooking.

Heat a heavy, ovenproof skillet (cast iron is ideal) over medium‑high heat until shimmering. Add the remaining 2 tsp olive oil and sear the pork on all sides — about 1–2 minutes per side — until a deep golden crust develops. Searing caramelizes proteins and spices, building flavor and color that roasting alone won’t create. Transfer the skillet to the preheated oven and roast until an instant‑read thermometer reads 58–62°C (136–144°F) for medium‑rare to medium — roughly 12–15 minutes depending on thickness.

While the pork roasts, prepare the couscous: bring the 360 ml low‑sodium chicken stock (or hot water) to a gentle boil in a medium saucepan. Stir in 1 tsp kosher salt and the couscous, remove from heat, cover tightly and let rest for 5 minutes. Covering and steaming the couscous lets it absorb liquid evenly without becoming gluey; instant couscous hydrates quickly and benefits from a brief steam rather than continual stirring.

Fluff the couscous with a fork to separate the grains. Immediately stir in the finely chopped dried apricots, 3 tbsp chopped mint, and 3 tbsp toasted slivered almonds. Taste and adjust seasoning with a little more salt or a squeeze of lemon if needed. Folding in apricot and mint while the couscous is warm softens the fruit slightly and releases fragrance, creating a cohesive sweet-herb flavor throughout the grain.

Make the charred carrot ribbons: using a vegetable peeler, shave the carrots lengthwise into long ribbons. Heat a clean skillet over medium‑high heat with a light swipe of oil (or use the pork pan after you remove the pork, careful with hot fat). Add the carrot ribbons in a single layer, season with a small pinch of salt, and cook, undisturbed, until the undersides develop dark char marks, 1–2 minutes. Flip and char the other side for another 1 minute — you want the ribbons tender with caramelized edges, not soggy. Charring brings out the carrots’ natural sugars and provides a smoky counterpoint to the tangy sumac.

Remove the pork from the oven and transfer to a cutting board to rest for 8–10 minutes. Resting allows juices to redistribute so slices stay moist; it also lets carryover cooking raise the internal temperature by a few degrees. While the pork rests, fold the remaining 1 tbsp mint and 1 tbsp slivered almonds into the couscous for fresh herbal lift and extra crunch.

Slice the pork into 1‑cm thick medallions. To plate, spoon a portion of apricot‑mint couscous onto each plate, fan 3–4 slices of pork across the couscous, and arrange a nest of charred carrot ribbons alongside. Scatter the remaining toasted almonds over the dish, crack fresh black pepper, and serve with a lemon wedge for squeezing. The lemon brightens the sumac and balances the apricot sweetness.

Serve immediately. Leftovers: store pork and couscous separately in airtight containers for up to 3 days; gently reheat pork in a low oven (150°C / 300°F) covered with foil to preserve juiciness.