Name: Oven-Roasted Moroccan Spice Pork Tenderloin with Preserved Lemon & Apricot Couscous and Honey-Glazed Carrots
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Moroccan / North African-inspired
Ingredients: 720 g pork tenderloin; 4 tsp ras el hanout (Moroccan spice blend); 4 tbsp extra-virgin olive oil; 280 g dry Israeli (pearl) couscous; 480 ml good-quality chicken or vegetable stock; 20 g preserved lemon, finely chopped (or equivalent zest + pinch preserved lemon paste); 80 g dried apricots, chopped and softened in warm water; 480 g carrots, peeled and halved lengthwise; 4 tsp honey or date syrup; 4 tbsp fresh cilantro or flat-leaf parsley, chopped; 4 tbsp toasted slivered almonds or pistachios; 2 tbsp unsalted butter; 1 medium (≈110 g) yellow onion, finely diced; 2 cloves garlic, minced; 1 tbsp neutral oil (for high-heat sear, e.g., vegetable or grapeseed)

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