Season the pork medallions lightly with salt and a few grinds of black pepper. Pat them dry with paper towels. Dry meat sears more evenly and forms a better golden crust; that crust both adds flavor (Maillard reaction) and helps lock in juices during the quick braise.

Make the quick pickled cucumbers: Place thin cucumber slices in a bowl with 20 ml (4 tsp) white wine vinegar, a pinch of salt, a pinch of black pepper and the optional 1 tsp sugar. Toss and set aside to mellow while you cook (10–20 minutes). The brief acid bath brightens the cucumber, gives crunch and a counterpoint to the rich pork and tomato broth.

Pulse the cauliflower in a food processor to couscous-sized granules if you haven't already. Spread the pulsed cauliflower on a tray and season lightly with salt. Making even, small granules helps them steam quickly and gives the right 'couscous' texture.

Heat a large, heavy skillet over medium-high heat. When hot, add 2 tablespoons of olive oil and swirl to coat. A hot pan is essential for an immediate sear; the oil should shimmer but not smoke.

Sear the pork medallions in batches so they don’t crowd the pan (about 2 minutes per side) until golden brown. Transfer seared pieces to a plate. Searing in batches prevents steaming and ensures each piece develops a caramelized crust—this adds depth of flavor to the final braise.

Lower the heat to medium, add the remaining 2 tablespoons olive oil if the pan looks dry, then add the minced garlic and cook for 20–30 seconds until fragrant. Briefly toasting garlic releases its aroma; don’t let it burn or it will turn bitter.

Add the halved cherry tomatoes, rosemary and thyme to the pan. Sauté for 2–3 minutes, pressing a few tomatoes with the back of a spoon to release juices. This step allows the herbs and tomatoes to mingle and build a fragrant base; crushing tomatoes jumpstarts sauce formation.

Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Deglazing with broth lifts the caramelized flavor (fond) into the sauce and adds depth without extra fat.

Return the seared pork medallions to the pan in a single layer, nestling them into the simmering broth. Cover and gently braise for 6–8 minutes, or until internal temperature reaches 63–65°C (145–149°F). The brief braise finishes cooking the pork evenly while keeping it tender—overcooking will dry this lean cut.

While the pork braises, cook the cauliflower couscous: Heat a wide nonstick skillet over medium, add the pulsed cauliflower and a pinch of salt, and cook, stirring, for 3–4 minutes until just tender but still with a bit of bite. Finishing cauliflower quickly retains its color and prevents it from becoming watery mush.

Stir the butter and the juice and zest of 1 small lemon into the braising pan; taste and adjust seasoning with salt and pepper. The butter enriches and slightly thickens the broth; lemon brightens and balances the richness for a lively finishing note.

Remove the pork to a warm plate, increase the heat and reduce the broth for 1–2 minutes if you prefer a slightly thicker sauce. Concentrating the broth intensifies flavor and helps it cling to the pork and couscous.

Fluff the cauliflower couscous with a fork and spoon it onto warm plates. Spoon the pork medallions over the cauliflower, ladle the lemon–tomato herb broth and halved tomatoes around and over the meat, and finish with the pickled cucumber on the side or atop the pork for contrast.

Garnish with a tiny pinch of extra chopped thyme or rosemary if desired and a final grind of black pepper. Serve immediately. The contrast of warm braise and cool tangy cucumber makes every bite balanced and interesting.